>> Monday, October 24, 2016
This recipe is a re-creation of Olive Garden's Zuppa Toscana, an Italian sausage, potato, and kale soup with a splash of cream. We made a few tweaks for our own tastes. We lightened up by using low-fat chicken sausage and fat-free half and half, and we added spinach for extra vitamins and fiber. The result was so good that we've eaten it over and over again. This is not a soup that takes all day to make; you can whip it up within an hour.
Joe approached the idea of soup with spinach and kale with some trepidation, since he still bears the scars of childhood when he was served boiled greens as a glop of mush. But the kale held its texture during cooking, and we stirred in the baby spinach right at the end. It gave a delicate flavor while holding its shape in the creamy, brothy deliciousness.
I think I need to go make another pot. Did I mention it takes less than an hour to make?