This recipe was modeled after Zuppa Toscana, from Olive Garden. I wanted to lower the fat and salt content of this recipe, make it lactose free, and use more nutritious ingredients. Changing the original potatoes to white yams, gives this soup a completely different flavor than the original. I also add additional veggies, more garlic, more spice, less water, and use low sodium broth.
- 1 lb ground sausage
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 white yam, sliced
- 1/2 - 1 tsp crushed red pepper flakes
- 4 slices bacon, cooked and chopped (using precooked bacon or real bacon bits is fine)
- 1 quart low sodium chicken stock
- 1 quart water
- 2 cups lactose free, fat free milk-there are several good brands to pick from!
- 1 bunch kale, cleaned, stemmed, and roughly chopped
- Brown the ground sausage with the onions.
- When the onions start to look clear, add the sliced white yam, cook for about 5 minutes.
- Add the garlic, celery and carrots cook a few minutes but do not burn the garlic.
- Add the crushed red pepper and bacon.
- Stir well.
- Add the chicken broth and water.
- Simmer to boiling and then reduce temperature to low.
- Cook for 20-30 min, stirring often or until the white yams and carrots are very soft.
- Add the 2 cups of fat free milk and kale, mix well and serve immediately.
- Add salt and pepper to taste.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens