Wednesday, January 30, 2013

Healthified Copycat Zuppa Toscana Soup

I apologize that this is the only picture I have!!
You'll need:
  • 1 lb Spicy Italian Sausage (You can use a healthier version of turkey or chicken)
  • 2 large Russet baking potatoes, chopped in 1"ish cubes (I use my chopper) 
  • 1 large onion, chopped (again with the chopper
  • 1/4- 1/2 cup cooked bacon bits
  • 2 garlic cloves, minced or 2 tsp.
  • 2 cups kale, savoy or swiss chard, roughly chopped
  • 16 oz chicken stock
  • 1 quart water
  • 1 cup lowfat milk
  1. With kitchen shears, cut uncooked sausage into small pieces.
  2. Brown sausage in your soup pot.
  3. Add chicken broth and water to pot and stir.
  4. Place onions, potatoes, and garlic in pot.
  5. Cook on medium heat until potatoes are done.
  6. Add Bacon.
  7. Simmer for another 10 minutes.
  8. Turn to low heat.
  9. Add kale and milk
  10. Heat through and serve.
  11. Salt & Pepper to taste
The 'grease' floating on the top of the soup is really necessary for the flavor, but if it bothers you, throw a piece of lettuce on the top of the soup and it will soak it up.
I derived this copycat recipe from here.

....................... June 2, 2013...........................

Made this again the other night and was too lazy to look up my own recipe, so I made it with what was on hand, from memory, in the crockpot. 

  • 7 cups water and about 1/3 cup chicken better than boullion in the crock.
  • Turn on low.
  • Brown a chub of turkey breakfast sausage and throw in.
  • Same pan ... With scissors, Cut up 1 lb bacon and crisp. Add 1 large onion to bacon and cook until translucent. Do not drain. Put bacon and onion in crock. With leftover grease in pan, brown 5 medium chopped potatoes then put in crock.
  • Add 1 tbsp chopped garlic, 1/2 tsp ground pepper.
  • Crock low for 4 hours or so.
  • Add 2 bunches of deveined chopped chard to the pot.
  • When almost ready to serve, add about 1-2 cups half n half.

I think it turned out better the second time :)

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