Healthier Zuppa Toscana (Olive Garden Clone)

"An attempt to recreate a healthier version of an Olive Garden favorite. If you use sausage with fennel seed, you can omit the aniseed."
 
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Ready In:
1hr
Ingredients:
13
Serves:
12
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ingredients

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directions

  • In a large stock pot, cook the bacon until somewhat done.
  • Add the onion and saute until almost caramelized (golden color).
  • Add chicken stock and water, then bring to a light boil and add potatoes.
  • Cook Italian sausage (with casings removed) separately in a skillet.
  • When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
  • Add mixture to the stock.
  • When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
  • Add fat free half and half, spinach, salt, aniseed, and peppers.

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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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