Light Zuppa Toscana Soup Recipe

In a large pot, add garlic and onions, and cook 3 minutes. Then add potatoes, chicken broth, water, sausage, and simmer over medium heat for about 10 minutes. Add kale, and continue to simmer for another 10 minutes (or until the potatoes have softened.) Add half and half to soup, then season with salt and pepper to taste. Serve warm. Serving

Servings: 6
Calories: 198 per serving

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Ingredients 1 pound Italian turkey sausage 1 large white onion, diced 1 tablespoon minced garlic 9 cups chicken broth 6 russet potatoes, cubed ½ cup half and half ½ cup milk 8 cups Kale, deveined Crushed red pepper (optional, but highly recommended). Directions In a large pot, cook the Italian sausage over medium heat. Once […]

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DIRECTIONS. In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring …

Rating: 5/5(54)
Total Time: 45 mins
Category: One Dish Meal
Calories: 292 per serving

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This low-carb Zuppa Toscana soup is light, but doesn’t skimp on flavor. After all the holiday sweets and treats, you might be craving something a little lighter come meal time! This recipe will keep you full, packs a flavor punch, and is a perfect mid-winter meal. The best part? It’s a low-carb soup that tastes anything but!

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Zuppa Toscana SoupLight Version Recipe. Loaded with bacon, sausage, potatoes, and kale! Zuppa Toscana Olive Garden Copycat Soup Recipe is a popular soup made with sausage, potato, bacon, kale, and heavy cream. A favorite Italian hearty soup made with sausage, potatoes, and bacon in a rich flavorful cream broth.

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Directions. Instructions Checklist. Step 1. 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. Advertisement. Step 2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.

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Bring to a boil and simmer for 10 minutes or until potatoes are tender. Lastly, turn off burner and add in kale, half & half, salt, and pepper. Stir your finished soup and let cool, covered or uncovered for 15 minutes to allow the kale to soften and the flavors to infuse. Taste and add more seasonings if desired.

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Salt & Pepper to Taste. Directions: Place the bacon into a large soup pot or dutch oven and cook over medium heat until cooked and crispy. Remove the 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.

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Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes. Some of our most popular recipes are restaurant copycat recipes like Creamy Shrimp Pasta and of course Chicken Madeira!You can make it better at home for a fraction of the price!

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You don't have to venture out to your favorite Italian restaurant to get this classic, decadently satisfying sausage and potato soup. This so-simple rendition is simmered to perfection in your own kitchen using the slow cooker. Heavy cream is the key to the rich, full-bodied broth--but if you wanted to lighten the soup up a bit, you can replace half of the heavy cream with half-and-half.

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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

Author: Food Network Kitchen
Steps: 3
Difficulty: Easy

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Step 2. Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven. Step 3. Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes.

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My husband and I are "soup-aholics", and this soup is delicious!! I've tried other recipes for Zuppa Toscana, most of them with more steps and ingredients. But this one is the best! From the first time we made this, we were able to figure out the missing step, and added the kale and cream as the last step after potatoes were done.

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Instructions Checklist. Step 1. Cook bacon in a large pot over medium heat until crispy, about 2 minutes. Remove to a plate with a slotted spoon; set aside. Add sausage to the pot and cook, breaking up any large chunks with a wooden spoon, until no longer pink, 2 to 3 minutes.

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Pour off and discard the bacon fat in the pot. Return the pot to medium heat. Add 1 tablespoon olive oil, the onion, and 1/4 teaspoon red pepper flakes, and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring often, until fragrant and light golden, about 1 minute. Add the sausage and cook, breaking up the meat with a wooden

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In Italian, “Zuppa Toscana” means Tuscan soup, and it’s loaded with all kinds of delicious things. Savory sausage, tender potatoes, fresh kale, and some cream to give it a rich flavor. This recipe is for the crockpot, so you can prep it in the morning, leave it to simmer all day, and then dig in when it’s time for dinner.

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Cook for 5 minutes, stirring every minute or so. Add minced garlic then cook for an additional minute or until sausage is browned. Add cooked bacon to pot along with chicken broth, chicken bullion, kale and drained navy beans. Bring to a boil. Once boiling, stir in half and half.

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Frequently Asked Questions

How to make zuppa toscana soup?

How to Make Zuppa Toscana Soup. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 – 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 – 10 minutes longer.

What is zuppa toscana at olive garden?

Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.

How to cook italian sausage for soup?

Heat the olive oil in a large soup pot and cook the italian sausage until no longer pink. As it's cooking use a spoon or spatula to break into small pieces. Add the onion, garlic, basil, oregano, thyme, and crushed red pepper flakes to the sausage and cook that for 5 minutes or until the onion and garlic start to soften.

Is zuppa toscana keto friendly?

To make a Keto -friendly Zuppa Toscana, you can substitute potatoes with cauliflower. For Whole 30 ( dairy free ), substitute the heavy whipping cream for 1 can of full fat unsweetened coconut milk (using the solid white cream portion only and adding it at the very end just to heat through).

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