Monday, January 28, 2013

Zuppa Toscana Soup (Healthified)

Review by Lyndee:

1 lb. Italian sausage ground or links (I used Italian style lean ground turkey )
2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 c. bacon bit (optional)
2 garlic cloves, minced
2 c. kale or 2 c. swiss chard , chopped
16 oz. can chicken broth
1 quart water
1 c. heavy whipping cream (I used nonfat greek yogurt and ¼ cup skim milk)

Brown the sausage and slice up the potatoes.  Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.  Cover and cook on High for 3-4 hours until potatoes are cooked and soft.  Turn the crock pot off and add the kale.  Return the lid and let sit for 5 minutes.  Add whipping cream and serve. 

The house smelled amazing while this was cooking! It looks just like the Olive Garden version and tasted just as great too!  I refused to use heavy whipping cream and I think the milk and greek yogurt was the perfect substitution.  Also, it made a large batch so we will get many meals out of it.  Why pay $5 for a bowl of this at Olive Garden with tons of fat and calories when you can make a huge bunch at home for the same price and a fraction of the fat and calories?  It doesn’t take a mathematician to know the smart choice here.  Add a dash of freshly grated parmesan cheese on top like they do at the restaurant and your family will never know the difference.  

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