Healthy Zuppa Toscana Soup Recipe (Part 2)





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Published on Sep 7, 2009

Don't forget to watch part 1 first!

This is part 2 of 2 of a healthy alternate recipe of the Olive Garden's Zuppa Toscana soup.

Here's what you'll need:
1 lb or more of Italian turkey sausage
1 white onion
5 or 6 cloves of garlic
3 large potatoes
1 bundle of kale
5 cubes of chicken bouillon
Crushed red pepper flakes
Ground black pepper
10 cups of water

Here are the steps to follow:
1. Add some red pepper flakes and some black pepper to the Italian turkey sausage and cook on low heat until brown.
2. Dice the onion and crush the garlic cloves.
3. Remove the cooked turkey and set aside.
4. Sautee the onions and garlic for 10-15 minutes on low heat until soft.
5. Add the water and the chicken bouillon to the mix and bring to a boil.
6. Skin and slice the potatoes, then add them to the boiling soup. Cook for about 10-15 minutes until soft.
7. Shred the Kale into small pieces and then add them to the soup.
8. Return the turkey to the soup.
9. Cook for 10 more minutes to allow the flavors to evenly and thoroughly distribute.
10. The soup is done! Serve it in a bowl, allow it to cool, and then eat it.

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