Dig into a rich and meaty Italian soup that’s cooked with sausages and potatoes in a thick and creamy broth.
How To Make Copycat Olive Garden's Zuppa Toscana
Ingredients
- 1/2 lb Italian lean turkey sausage , hot
- 3 cup chicken broth, fat-free
- 3 cup milk, fat-free
- 1 tbsp Hormel Real Bacon pieces
- 1/4 tsp salt
- 1 dash red pepper flakes, crushed
- 1 medium russet potato
- 2 cup kale, chopped
Instructions
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Grill the sausage on a grill pan over medium heat until cooked.
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Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes in a medium saucepan over medium/high heat.
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Quarter the potato lengthwise, then cut into 1/4- inch slices. Add to the saucepan.
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When mixture begins to boil, reduce heat and simmer for 30 minutes.
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Cut the sausage at an angle into 1/4-inch thick pieces. Add the sausage to the saucepan.
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Simmer for 1 hour or until potato slices begin to soften.
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Add the kale to the soup and simmer for an additional 10-15 minutes or until potatoes are soft.
Nutrition
- Sugar: 10g
- :
- Calcium: 275mg
- Calories: 179kcal
- Carbohydrates: 22g
- Cholesterol: 18mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Potassium: 769mg
- Protein: 9g
- Saturated Fat: 4g
- Sodium: 885mg
- Vitamin A: 3643IU
- Vitamin C: 56mg
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