Olive Garden Dupe: Zuppa Toscana Soup

29 Sep

I based this recipe off of another one I came across online, but made some changes to fit my own needs and the ingredients I had available at the time. One thing I have found along the way, is that my body feels better and performs better when I use real, whole ingredients and avoid processed foods and chemicals. I don’t always eat that way, but if my body is feeling particularly sluggish or tired or just “off” I’ll take a few days to reset by switching to cleaner ingredients and avoiding sugar and dairy. This recipe was tested during one of those windows and it turned out SO GOOD.

Ingredients:

  • 4 slices of uncured bacon
  • 1 diced yellow onion
  • 6 cloves of garlic, minced
  • 1 lb of hot Italian sausage
  • 2 medium sized russet potatoes (400 grams) peeled and cut into cubes about ½ inch
  • 4 cups of chicken stock or broth
  • 1 Can of coconut milk (I know-trust me)
  • 2 cups of Kale, stems removed and roughly chopped
  • 1 tsp- tbsp crushed red pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Directions:

  1. Cut your bacon slices into pieces about ½ in wide.  I just use kitchen scissors and go down the slices making a cut every ½ inch.  In a dutch oven or large pot, cook the bacon on medium high heat, stirring it around until it becomes crisp and the fat has rendered into the pan.  Remove the bacon and set aside.
  2. Add the onions to the bacon fat, and sautee until they start to become translucent, about 5 minutes.  Then add the garlic and continue to sautee together another 3 minutes or so.  You want the oil to take on the taste of the garlic, without burning the garlic.
  3. Add your Italian sausage to the pan and cook the whole mixture on medium heat, breaking the sausage up into smaller chunks as it cooks.
  4. Stir in your garlic powder, onion powder, salt and pepper.
  5. Add the diced potatoes and give it all a good stir.  Let it cook together for about 5 minutes, stirring regularly.
  6. Add 4 cups of chicken stock or broth, bring the soup to a boil, and then turn the heat to simmer and place the lid on the pot. 
  7. Allow the soup to simmer on a very low temperature for at least 30 minutes.  I like to let mine sit and simmer for a couple hours.
  8. About 5 minutes before you’re ready to serve, stir in the chopped Kale and the coconut milk.
  9. Just before serving, stir in the bacon you set aside earlier.

Makes 10 cups= 299 calories per cup

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