Skinny Zuppa Toscana Soup Food

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

OLIVE GARDEN ZUPPA TOSCANA MADE SKINNY

Steps:

• Cook bacon in microwave on a paper towel-lined plate. Cover with paper towels and cook 3-5 minutes, until crispy. Cool, crumble and set aside.
• Cook chopped onions in the microwave for 3 minutes until soft.
• Heat olive oil in a large pot or pan over medium heat. Add garlic and cooked onion. Cook together stirring frequently for 2 minutes. Stir in chicken broth and potatoes; bring to a boil. Turn down to simmer, cover, and cook about 10 minutes until potatoes are soft.
• In the meantime, in a small bowl, add milk. Stir in cornstarch using a whisk or fork until well combined. Using a rubber spatula or wooden spoon, so potatoes don't break, stir in sausage pieces, spinach and milk. Add black pepper to taste. Bring up to a boil, turn down to simmer, and cook for 5 minutes uncovered.
• To Serve: Ladle 1½ cups into each bowl. Garnish each bowl with about ½ tablespoon of crumbled bacon and serve.

SKINNY ZUPPA TOSCANA SOUP

Steps:

• Place bacon into a large soup pot or dutch oven and cook over medium heat until cooked and crispy. Remove bacon to a dry paper towel and set aside to use for garnish.
• Place the sausage into the pot with the bacon grease and cook until nearly cooked through. Add in the onion and garlic and continue to cook until the sausage is browned and the onions are translucent.
• Once the veggies are tender and the meat is cooked, add in the chicken broth and potatoes and bring it all to a boil. Reduce the heat down to medium and simmer to cook for about another 10 minutes or until the potatoes are tender.
• Finally, toss in the spinach and pour in the half & half. Heat through for a minute or two and season with salt and pepper to taste. Remove from the heat and serve right away with a sprinkle of bacon for garnish. Enjoy!