Wednesday, January 20, 2016
Skinny Zuppa Toscana
I know that really the "official" start of winter was only like a month ago but seriously, this winter is already dr...a....g..g....i...n...g! It's been the coldest and snowiest we've had in Utah for a LONG time. Needless to say, I'm always looking for something to warm me up. I walk around the house in warm fluffy socks, slippers and a jacket and always drinking some warm tea. I'm also always looking for warm comfort food to get me through the nights.
It's been a while since I've had Olive Garden's Zuppa Toscana. In fact I don't know if I've ever eaten it at the restaurant, my husband and I swore it off years ago. I enjoy the soup but the original is not so calorie friendly, with all the potatoes, pork sausage and heavy cream. I was so happy to find a recipe that is not only much more healthy but exploding with flavor. This soup doesn't miss a beat and satisfies every warm comfort food craving I had.
Skinny Zuppa Toscana
1 lb. Italian chicken sausage
1/2 onion, diced
3 garlic cloves, minced
1 medium head of cauliflower, chopped in to bite-sized pieces
3 small russet potatoes, peeled and small-diced
4 cups chicken stock
1 1/2 cups cashew milk
4 cups fresh kale, thinly sliced
1/4 cup fresh grated parmesan
salt and pepper, to taste
1/2 tsp. red pepper flakes
Heat a drizzle of olive oil in a frying pan over medium heat. Remove sausage from casings and add to frying pan along with onions. Cook until sausage is no longer raw and both sausage and onions are light golden brown. Toss in the garlic the last 60 seconds. Remove from pan and set aside.
Bring chicken stock to a boil in a stock pot, then add cauliflower and potatoes. Cook until tender; about 5-8 minutes. Using a slotted spoon, remove half of the cauliflower and potatoes and puree in a blender with a little stock. Return to pot.
Add turkey, onions and garlic back to the pot as well the kale, parmesan, milk and red pepper flakes. Heat through, until the cheese is melted, making sure not to boil. Taste for seasoning then add salt and pepper, to taste. Serve immediately.
SOURCE: Adapted from With Salt & Wit