Jaimes Low Cal Zuppa Toscana Recipes

JAIME'S LOW-CAL ZUPPA TOSCANA

Steps:

• 1) Remove casings from sausage
• 2) Brown sausage then set aside to cool
• 3) Saute' bacon and garlic in separate in soup pan (careful to not burn garlic)
• 3) Add water, broth and potatoes to bacon and garlic
• 4) Bring contents of soup pan to boil, reduce heat, cover/simmer for 20 minutes (or until potatoes are tender)
• 5) Add kale, cream and sausage to soup pan
• 6) Heat through (but do not boil)
• 7) Salt and pepper to taste
• Makes about 8 servings

OLIVE GARDEN ZUPPA TOSCANA MADE SKINNY

Steps:

• Cook bacon in microwave on a paper towel-lined plate. Cover with paper towels and cook 3-5 minutes, until crispy. Cool, crumble and set aside.
• Cook chopped onions in the microwave for 3 minutes until soft.
• Heat olive oil in a large pot or pan over medium heat. Add garlic and cooked onion. Cook together stirring frequently for 2 minutes. Stir in chicken broth and potatoes; bring to a boil. Turn down to simmer, cover, and cook about 10 minutes until potatoes are soft.
• In the meantime, in a small bowl, add milk. Stir in cornstarch using a whisk or fork until well combined. Using a rubber spatula or wooden spoon, so potatoes don't break, stir in sausage pieces, spinach and milk. Add black pepper to taste. Bring up to a boil, turn down to simmer, and cook for 5 minutes uncovered.
• To Serve: Ladle 1½ cups into each bowl. Garnish each bowl with about ½ tablespoon of crumbled bacon and serve.

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.

OLIVE GARDEN LOWER FAT ZUPPA TOSCANA

Steps:

• Sauté sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
• Add onion to pan and sauté until softened.
• Add garlic and cook one minute.
• Add water, chicken base, and potato.
• Bring to boil, then simmer 15 minutes.
• Add kale, cook another 5 minutes.
• Stir in sausage, bacon and milk.
• Simmer 5 minutes. Serve.