"Eat Your Heart Out, Olive Garden" Zuppa Toscana
Amount Measure Ingredient -- Preparation Method
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2 Tablespoons butter
1 Large Onion -- chopped
4 cloves garlic -- minced
1 pound italian sausage -- Spicy
3 cups cauliflower flowerets -- diced
8 cups chicken stock
2 teaspoons italian seasoning
1 bunch kale -- Julienned
1/3 cup heavy cream
In a large saucepan, sear the sausage well. Quarter each sausage
lengthwise, then slice into about 1/2" pieces. Remove from skillet with a
slotted spoon and set aside.
Melt butter in pan used to fry sausage. Add onions and saute until
translucent and golden. Add garlic and sautee for one minute more.
Return sausage to pan. Add chicken stock and italian seasoning, stir,
cover, and simmer for 1/2 hour to blend flavors.
Add cauliflower and simmer until cauliflower is very tender, about 45
Add kale and simmer for about five minutes, just to wilt the kale a little.
Add cream and serve hot.
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Per Serving (excluding unknown items): 399 Calories; 33g Fat (77.0% calories
from fat); 14g Protein; 8g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol;
3481mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 5 1/2 Fat.
NOTES : Homemade chicken stock makes ALL the difference in this dish. If
you happen to have a rind from a piece of parmesan cheese, toss it in for
the whole simmering period, then remove just before serving -- it adds a
When preparing the kale, cut out the thick midribs and julienne finely.
Serve with some parmesan cheese grated over the top if desired.