That frosty chill in the air means it’s soup weather!
This is a delicious make-at-home version of Olive Garden’s Zuppa Toscana.
Zuppa Toscana ~ Made with Turnips
1 lb. spicy Italian sausage – crumbled
1/2 lb. bacon, chopped
1 32 oz chicken broth
4 small to medium turnips, scrubbed clean, sliced thin
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped or torn kale
1 cup heavy whipping cream
salt and pepper to taste
In a soup pot or dutch oven, over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain and return to pot. In the same pan, cook the bacon til done. Drain, reserving about 2 tablespoons of bacon drippings.
Add chopped onions and garlic; sautee in bacon drippings until tender. Add the chicken broth and turnip slices to the pot. Simmer over medium heat until turnips are tender, maybe 15 minutes. It didn’t take too long, but my turnips were fresh smallish turnips from the veggie truck.
Add the kale pieces and cream to the pot; season with salt and pepper. Simmer on low for another 15 minutes.
Serve with your favorite toasted bread or bread sticks. (I used some homemade coconut flour “cornbread” muffins. I’ll be sharing that recipe in the near future.)
For 6 servings: Calories 388, Carbs 9, Fat 18
COOK’S NOTE: Some people subsitute cauliflower for the potatoes to make it low carb. I subbed turnips and they were very similar in texture and appearance to potatoes. The cream helps reduce the tart taste that turnips sometimes have. Everyone loved it and really couldn’t tell the difference.
Shared with Inspire Me Tuesday.