RCI-SP.003.0696.001
Toscana Soup
I love this soup! This is a copy of Olive Garden soup. For diabetes it is fine as is in moderation, but I also make it low fat. Enjoy From "Healthy Recipes For Diabetic Friends Y-Group" Source of Recipe: Lhj Makes 6 Servings.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Remove Italian sausage from casings and crumble into small pieces. Dice the bacon into small bits.
2
Heat a large pot or Dutch oven over medium-high heat. Add diced bacon and cook for 2-3 minutes until starting to brown.
3 minutes
3
Add crumbled sausage to the pot and cook, breaking it apart with a spoon, for 5-7 minutes until no longer pink and beginning to brown.
6 minutes
4
Stir in chopped onions and cook for 2-3 minutes until softened and fragrant.
3 minutes
5
Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
6
Pour in the chicken broth and water, scraping any browned bits from the bottom of the pot with a wooden spoon.
7
Add peeled, sliced potatoes and bring the mixture to a boil over medium-high heat.
5 minutes
8
Reduce heat to medium and simmer for 8-10 minutes until potatoes are tender when pierced with a fork.
9 minutes
9
Stir in the thinly sliced fresh kale and simmer for another 2-3 minutes until the kale is wilted and tender.
3 minutes
10
Reduce heat to low and stir in the heavy cream (or fat-free half and half), stirring gently to combine without boiling.
11
Taste and adjust seasoning with salt and pepper as needed. Serve hot in individual bowls.