Cooking

Slightly Healthier Version of Zuppa Toscana Soup

ZUPPA TOSCANA SOUP

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1 pound of sausage

1 onion, chopped

3-4 cloves garlic

Seasoning

2 tsp. red pepper flakes

4 strips of bacon, cut up

28 ozs. chicken broth*

2 c. water (more if needed)

4-5 small potatoes, cut up (peeled or unpeeled…whatever floats your boat)

1 c. 1% milk

1 bag of baby spinach (you can also use Kale or Swiss Chard)

Cook sausage, garlic, onion, bacon, seasoning, and red pepper flakes in soup pot until browned.  Pour a little bit of chicken broth in your pot and scrape of the bits on the bottom of the pan.

Add the rest of your chicken broth and water.

Add your potatoes and cover while on medium heat to get your potatoes tender.

Once potatoes are fork tender, add in the milk and let simmer.

About 5 minutes before serving, stir in your spinach (I chopped mine because my crew isn’t fond of eating ginormous leaves).

Let the spinach cook down and serve.

*For the chicken broth, I never buy boxed or canned.  I either use the broth that I made from boiling a chicken (after the fat is skimmed off).  If I do not have homemade broth, then I simply use water and chicken bouillion cubes (1 cube per 1 cup of water).

Serves about 10

Calories per serving:  247

Fat per serving:  15 g

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