Zuppa Toscana Soup Light Version Food

HEALTHIER ZUPPA TOSCANA (OLIVE GARDEN CLONE)

Steps:

• In a large stock pot, cook the bacon until somewhat done.
• Add the onion and saute until almost caramelized (golden color).
• Add chicken stock and water, then bring to a light boil and add potatoes.
• Cook Italian sausage (with casings removed) separately in a skillet.
• When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
• Add mixture to the stock.
• When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
• Add fat free half and half, spinach, salt, aniseed, and peppers.

ZUPPA TOSCANA SOUP - LIGHT VERSION

Steps:

• Brown and drain turkey sausage (rinse if you wish) and set aside.
• Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
• Add remainder of ingredients except Kale and powdered milk.
• Cook until potatoes are tender.
• Add Kale and powdered milk solution and simmer additional 5 minutes.

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.

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.