Healthy Zuppa Toscana Soup Recipes

HEALTHY ZUPPA TOSCANA SOUP

Steps:

• In a dutch pan, sear Honeysuckle White Sweet Italian Turkey Sausage on each side until browned. Set aside on a plate to cool.
• Slice sausages into 1-inch pieces.
• Chop bacon into small pieces and add to the pot. Fry until crispy. Remove bacon and set aside in a small bowl. (Optional) Remove some of the bacon drippings.
• Chop onion and add to the pot with the bacon drippings and cook until clear.
• Add minced garlic and cook for one minute. Stir frequently. Reduce heat to medium and add chicken stock and water.
• Thinly slice potatoes and add potatoes to the pot along with the cooked sausage.
• Firmly hold the ends of the kale and strip the leaves. Chop leaves and add the kale to the soup.
• In a small bowl, add water to flour or cornstarch. Stir to combine and add to the soup.
• Stir in the half & half and let heat through.
• Simmer soup for an additional 5 to 10 minutes, stirring occasionally.
• Ladle soup into bowls and top with crispy bacon pieces and Parmesan cheese.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

WHOLE30 ZUPPA TOSCANA

Steps:

• If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
• In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
• Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

HEALTHIER ZUPPA TOSCANA (OLIVE GARDEN CLONE)

Steps:

• In a large stock pot, cook the bacon until somewhat done.
• Add the onion and saute until almost caramelized (golden color).
• Add chicken stock and water, then bring to a light boil and add potatoes.
• Cook Italian sausage (with casings removed) separately in a skillet.
• When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
• Add mixture to the stock.
• When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
• Add fat free half and half, spinach, salt, aniseed, and peppers.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

LOW-CARB ZUPPA TOSCANA

Steps:

• Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
• Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
• Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.