Wednesday, April 13, 2011

Tuscan Soup

A nice, hearty soup is perfect to cure what ails you. This is my healthy version of the famous Zuppa Toscana that is so popular at the restaurant The Olive Garden. Using a very spicy sausage really adds to the flavor. And incorporating a few tricks like replacing the heavy cream, only using salt to taste AFTER the soup is finished, and rinsing alot of the fat off the sausage, really makes this a soup that's not only good, but good for you!

Tuscan Soup

6 cups chicken broth
1 chopped onion
4 ounces chorizo (hot Mexican sausage)
3 large potatoes, cubed
8 ounces chopped frozen spinach
1/4 cup half n half
salt & pepper to taste

Crumble sausage into frying pan. Add chopped onion, and cook over medium heat until the sausage is cooked through. Remove the sausage from pan, place in a colander, and rinse under cold water. (This really helps to cut out some fat!)

Place meat in a large pot adding the chicken broth and potatoes. Boil until potatoes are fork tender.

Rinse the frozen chopped spinach under warm water to break it up and add to the pot. Continue boiling, stirring occasionally until spinach is lightly cooked.

Remove the soup from heat and stir in the half n half. Season with salt and pepper to taste. Enjoy!

Makes 6 servings

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  1. Hmmm.. That soup was so good. Make it again please :-)

  2. Sure thing my love! I'm glad you enjoyed it:-)