Recipe by Ravenseyes
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
Top Review by justcallmetoni
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.
- 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
Directions See How It's Made
- 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.