Adam is always finding ways to make healthy swaps for me. I adore him for that. We were going to get takeout last night, but decided to make a homemade soup. With about 1,000 options to choose from online, we settled on a Zuppa Toscana copycat. It was INCREDIBLE. I am going to post what we ended up doing instead of the recipe because we changed quite a few things. This will absolutely be in the weekly rotation for the chilly months.
1 pound of turkey sausage
(We used the roll sausage from Aldi in the white and green wrapper)
1 tbsp olive oil
2 cloves of garlic
2 russet potatoes, thinly sliced
1/2 onion diced
4 cups of chicken broth
3 cups of chopped kale
1/2 cup of fat free half and half
Himalayan pink salt and black pepper to taste
First, add the sausage to a pan and cook until brown on medium heat. Drain the extra fat and set off to the side. Then, in a large stock pot, heat olive oil on medium and add the onion and garlic. When onions become translucent, you can stir in the chicken broth and bring to a rolling boil. Next you’ll add the potatoes and cook about 10-12 minutes or until they are tender. Stir in the sausage and kale until the kale begins to wilt. This should only take about 2 minutes. Add the half and half slowly as you stir and then season with salt and pepper.
Though you can serve this immediately, we let it sit on low while we toasted our respective breads. I went for Schar gluten free baguette and Adam went with all
American garlic toast.
Hope you enjoy!