Post by nybirder on Apr 29, 2018 8:19:57 GMT -5
My version of the recipe. Birdy
Zuppa Toscana Inspired by Olive Garden
Servings: Varies from 6-8 depending on how much the soup needs to be thinned
I have never had this soup at Olive Garden but I did look at the recipe posted on their site. It’s way too rich for me. So, I fiddled around with a lower-calorie version which I took to a pot-luck lunch. I was asked for the recipe by everyone there so I would say it was a success!
I don’t always have green onions, so I use chopped onion instead. I’m not sure how well the soup would freeze. I usually make half a recipe for myself. I usually use a locally made pork sausage and remove the extra fat before continuing.
2 Tbs. butter, margarine or olive oil
2 Tbs. all-purpose flour
1 large onion, chopped
1 garlic clove, pressed or minced fine
4 cups low fat, low salt chicken broth (or extra if the soup needs to be thinned)
2 1/4 lbs. russet potatoes, peeled and cubed
1 bunch green onions, sliced
1/8 tsp salt or less (taste and add at very end)
1/4 tsp ground black pepper
Extra crushed fennel seeds (optional, to taste)
Crushed red pepper flakes (optional, to taste. Not really necessary if you use hot sausage)
1 cup milk (I use 1% milk)
1 lb. hot or sweet Italian turkey or pork sausage, removed from casing
2 cups sliced kale (or more--I like it so I add it until it looks good)
Melt butter in a pot over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute.
Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended. Add cubed potato and next 3 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer, stirring often, 15 minutes or until cubed potato is almost tender. If you want to thicken it, remove some potato chunks and puree in a blender or blend in pot with hand blender. Add back to pot.
While the soup is cooking, in a separate skillet fry loose Italian hot sausage until browned and drain well on paper towels. Add to the soup along with chopped kale and simmer on low for 10 more minutes.
Stir in milk, and cook until soup is thoroughly heated. Thin with extra broth if soup is too thick.
Zuppa Toscana Inspired by Olive Garden
Servings: Varies from 6-8 depending on how much the soup needs to be thinned
I have never had this soup at Olive Garden but I did look at the recipe posted on their site. It’s way too rich for me. So, I fiddled around with a lower-calorie version which I took to a pot-luck lunch. I was asked for the recipe by everyone there so I would say it was a success!
I don’t always have green onions, so I use chopped onion instead. I’m not sure how well the soup would freeze. I usually make half a recipe for myself. I usually use a locally made pork sausage and remove the extra fat before continuing.
2 Tbs. butter, margarine or olive oil
2 Tbs. all-purpose flour
1 large onion, chopped
1 garlic clove, pressed or minced fine
4 cups low fat, low salt chicken broth (or extra if the soup needs to be thinned)
2 1/4 lbs. russet potatoes, peeled and cubed
1 bunch green onions, sliced
1/8 tsp salt or less (taste and add at very end)
1/4 tsp ground black pepper
Extra crushed fennel seeds (optional, to taste)
Crushed red pepper flakes (optional, to taste. Not really necessary if you use hot sausage)
1 cup milk (I use 1% milk)
1 lb. hot or sweet Italian turkey or pork sausage, removed from casing
2 cups sliced kale (or more--I like it so I add it until it looks good)
Melt butter in a pot over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute.
Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended. Add cubed potato and next 3 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer, stirring often, 15 minutes or until cubed potato is almost tender. If you want to thicken it, remove some potato chunks and puree in a blender or blend in pot with hand blender. Add back to pot.
While the soup is cooking, in a separate skillet fry loose Italian hot sausage until browned and drain well on paper towels. Add to the soup along with chopped kale and simmer on low for 10 more minutes.
Stir in milk, and cook until soup is thoroughly heated. Thin with extra broth if soup is too thick.
