Healthy Zuppa Toscana Soup
It has been raining here in Colorado for the past couple of days, and nothing makes me want to curl up in a ball, read, and eat soup like rain does.
If you have ever been to Olive Garden then you know how good the Zuppa Tuscana Soup is, but it is also extremely unhealthy of you. That is till now!
With tons of veggies, chicken broth, and a bit of half and half, you can make this simple version of the soup of your rainy days too!
- 1 lb of Sweet Italian Sausage (you can use spicy if you like, but I love the sweet taste)
- 1/2 Sweet Onion Chopped
- 3-4 Cloves of Garlic Diced
- 4 Medium Carrots Cut Up
- 4 Stalks of Celery (You can Kale too, I often exchange the two)
- 1 Medium Potato (I use a sweet potato sometimes), Sliced into thin pieces
- 14 oz of Low Sodium Chicken Broth
- 6 Cups of water
- 1 Cup of Half and Half
- Garlic Salt and Fresh Ground Pepper to taste
- Optional Fresh Grated Parmesan Cheese to taste
While the meat is cooking, heat the water and broth in a pot. When the liquid comes to a boil, add the potatoes, carrots and celery.
When the meat mixture is cooked, add the mixture to the potatoes. Next add the milk and let simmer for about 20 minutes. I notice the longer it simmers, the more the sweet sausage flavor is absorbed in the broth.
Add your garlic salt and fresh ground pepper as needed. When ready to serve, I always grate a little bit of fresh parmesan cheese on top. It is so yummy!