More Great Recipes: Lunch | Main Dish | Misc. Soup/Stew | Potato

Olive Garden Zuppa Toscana (revamped)

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Member since 2008

Serves 6-8 | Prep Time | Cook Time


For the Chicken Sausage:
1 1/2 tsp fennel seed
2 tsp salt
1 1/2 tsp black pepper
1 Tbsp crushed red pepper
1 Tbsp dried parsley flakes
1 1/2 lbs ground chicken breast

For the Soup:
10 cups chicken broth
3 medium russet potatoes
6 cups chopped kale
1 small onion, diced
2-3 garlic cloves, minced
1/2-1 tsp crushed red pepper
3/4 cup milk or half and half

Toast the fennel seed in a pan over medium heat, stirring frequently, until they turn light brown, about 5 minutes. Cool seeds and grind them. Combine seeds and remaining sausage ingredients until thoroughly incorporated. Cook sausage in a medium saute pan until cooked through, breaking into small bits as it cooks.

Meanwhile, scrub potatoes. Slice 1/4 inch thin and quarter slices. Add to a large stock pot along with broth, sausage, kale, onion, garlic, and red pepper. Heat to boiling; reduce heat and simmer for 30-45 minutes. Heat milk or half and half until very warm. Add to soup and stir.

Makes 6-8 servings

Pairs Well With


A much more health conscious clone of the popular italian restaurant soup. Adapted from the clone recipe on the "Top Secret Recipes" website.

What a great idea to make "Italian" sausage using ground chicken. Great way to save on fat and calories!

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