Prep 15 mins
Cook 1 hr 30 mins
This is a variation of the Tuscany potato soup that is served at Olive Garden - I have left out the cream for a heart healthy soup
- 3 lbs potatoes, 1/4-inch sliced
- 1 1⁄2 cups onions, diced
- 1 1⁄2 cups carrots, diced
- 1 cup celery, diced
- 3 large garlic cloves, minced
- 2 teaspoons italian seasoning
- 1 1⁄4 lbs Italian sausage, out casings (sweet & hot)
- 10 cups homemade chicken stock
- salt and pepper
- In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
- Add sausage and cook till sausage is done.
- Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
- Simmer for an additional 30 minutes with lid off the pot to reduce the volume by 1/8th. Serve with a good soaking bread and enjoy.
- You could add 1 cup of heavy cream for that creamy effect.
Have been in a carb craving mode but not wanting anything too heavy in the midst of summer. A break in the heat and this looked just perfect. My biggest regret here is that I scaled the recipe to two - albeit generous - servings. I made a few substitutions to make this suitable for my lowfat lifestyle, all of which I think preserved the original flavors of the soup. The biggest change was replacing the Italian sausage with Morningstar Italian sausage crumbles, the equivalent of about 1 3/4 cups for a full batch. In lieu of the optional cream I used what amounted to 1/2 cup in a full batch of evaporated skim milk. With my changes this was just 4 WW points per serving and well worth every drop. The one thing I should note is that in smaller batches the cooking time required was substantially less, about 30 minutes in total. At that point the potatoes were not only tender but falling apart into perfect bite-sized pieces. Made for Potluck Tag.
Really, really good and fairly simple to make. One suggestion I would have, though, is to brown the sausage in another pan before adding it to the rest of the ingredients so you can skim off the fat first; other than that, this is a really great recipe that I will make again for sure! Made for ZWT4. Thanks for posting!
Yummy soup! I used a combination of sweet and hot sausage. I used sweet Vidalia onions, fresh oregano, fresh basil, thyme and some red pepper flakes. I did add some heavy cream as well. This is really delicious and using hot sausage makes it spicy as well as the red pepper flakes. This really hits the spot and it's very filling served with some crusty bread. Made for Zingo for ZWT4 for the Tastebud Tickling Travellers.