Zuppa Toscana Recipe Request

don't have one but that would be nice on a winter day, Lee
Glenn B. <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anyone have a recipe for ZUPPA TOSCANA? It's like the soup they serve at Olive Garden with the
potatoes, cream and Italian Sausage in it.

I just made this a couple weeks ago and it was SO good. Haven't figured the points out on it yet. It
tasted just like the restaurant.

Olive Garden Zuppa Toscana-copycat

1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut into
1/4" slices
3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half, then
sliced 2 T. chicken base 1 qt. water
4/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until
done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken
base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4
minutes and serve. Source: KitchenLink

thanks, Lee
King's Crown <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just made this a couple weeks ago and it was SO good. Haven't figured

the

Quoted message said:

points out on it yet. It tasted just like the restaurant.

Olive Garden Zuppa Toscana-copycat

1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut into
1/4" slices
3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half, then
sliced 2 T. chicken base 1 qt. water
1/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or
until done; cut in half length-wise, then cut at an

angle

Quoted message said:

into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost
clear. Remove bacon and crumble. Add garlic to the

onions

Quoted message said:

and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add
crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. Source: KitchenLink

I ran it through the mastercook program, had to guess on how many servings this was though - since
nothing is stated. Using the recipe as 8 servings (might be more, might be less .. I have no idea)
the program gave me: 289 cal/24g fat/1g fiber = 7.58 US points. I chose 8 servings since it called
for 1 quart of water (4 cups) and took a guess that maybe the other ingredients would add another 4
cups to the amount - I was trying to shoot for a 1 cup serving size.

As good as it sounds, it's way too point heavy for me ... as the recipe stands anyway. I imagine you
could lighten the load a bit by using chicken sausage links and lighter bacon ... or reducing the
amount of bacon, as well as substituting something for the whipping cream?

Joyce

King's Crown said:

I just made this a couple weeks ago and it was SO good. Haven't figured the points out on it yet.
It tasted just like the restaurant.

Olive Garden Zuppa Toscana-copycat

1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut into
1/4" slices
3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half, then
sliced 2 T. chicken base 1 qt. water
1/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until
done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken
base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4
minutes and serve. Source: KitchenLink

My thoughts were don't use any bacon, because the sausage is so flavorful and use milk instead of
cream. What do you think the points would be then?

Lynne "Joyce" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I ran it through the mastercook program, had to guess on how many servings

this

Quoted message said:

was though - since nothing is stated. Using the recipe as 8 servings

(might be

Quoted message said:

more, might be less .. I have no idea) the program gave me: 289 cal/24g

fat/1g

Quoted message said:

fiber = 7.58 US points. I chose 8 servings since it called for 1 quart

of water

Quoted message said:

(4 cups) and took a guess that maybe the other ingredients would add

another 4

Quoted message said:

cups to the amount - I was trying to shoot for a 1 cup serving size.

As good as it sounds, it's way too point heavy for me ... as the recipe

stands

Quoted message said:

anyway. I imagine you could lighten the load a bit by using chicken

sausage links

Quoted message said:

and lighter bacon ... or reducing the amount of bacon, as well as

substituting

Quoted message said:

something for the whipping cream?

Joyce

On Sun, 28 Dec 2003 07:54:37 GMT, "King's Crown" <[email hidden]>

Quoted message said:

Quoted message said:

I just made this a couple weeks ago and it was SO good. Haven't figured

the

Quoted message said:

Quoted message said:

points out on it yet. It tasted just like the restaurant.

Olive Garden Zuppa Toscana-copycat

1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut into
1/4" slices
3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half, then
sliced 2 T. chicken base 1 qt. water
1/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and

bake

Quoted message said:

Quoted message said:

for 25 minutes, or until done; cut in half length-wise, then cut at an

angle

Quoted message said:

Quoted message said:

into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat

until

Quoted message said:

Quoted message said:

onions are almost clear. Remove bacon and crumble. Add garlic to the

onions

Quoted message said:

Quoted message said:

and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add
crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. Source: KitchenLink

Brings it down a tad, but nothing major. Omitting bacon and using skim milk results in
231calories/18g fat/1g fiber = 5.92US points (round to a nice even 6). I do think the majority of
calories and fat in the original recipe are coming from the sausage. There are many great chicken
sausage varieties on the market now which I think would reduce the point tally greatly. I love
Trader Joes skinless chicken italian sausage that works out to 2 points for an entire link. It isn't
overly spicy though, but they might have a spicy variety (I don't care for spicy myself so probably
wouldn't mind a milder version).

Joyce

King's Crown said:

My thoughts were don't use any bacon, because the sausage is so flavorful and use milk instead of
cream. What do you think the points would be then?

Lynne "Joyce" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I ran it through the mastercook program, had to guess on how many servings

this

Quoted message said:

was though - since nothing is stated. Using the recipe as 8 servings

(might be

Quoted message said:

more, might be less .. I have no idea) the program gave me: 289 cal/24g

fat/1g

Quoted message said:

fiber = 7.58 US points. I chose 8 servings since it called for 1 quart

of water

Quoted message said:

(4 cups) and took a guess that maybe the other ingredients would add

another 4

Quoted message said:

cups to the amount - I was trying to shoot for a 1 cup serving size.

As good as it sounds, it's way too point heavy for me ... as the recipe

stands

Quoted message said:

anyway. I imagine you could lighten the load a bit by using chicken

sausage links

Quoted message said:

and lighter bacon ... or reducing the amount of bacon, as well as

substituting

Quoted message said:

something for the whipping cream?

Joyce

On Sun, 28 Dec 2003 07:54:37 GMT, "King's Crown" <[email hidden]>

Quoted message said:

Quoted message said:

I just made this a couple weeks ago and it was SO good. Haven't figured

the

Quoted message said:

Quoted message said:

points out on it yet. It tasted just like the restaurant.

Olive Garden Zuppa Toscana-copycat

1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut into
1/4" slices
3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half, then
sliced 2 T. chicken base 1 qt. water
1/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and

bake

Quoted message said:

Quoted message said:

for 25 minutes, or until done; cut in half length-wise, then cut at an

angle

Quoted message said:

Quoted message said:

into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat

until

Quoted message said:

Quoted message said:

onions are almost clear. Remove bacon and crumble. Add garlic to the

onions

Quoted message said:

Quoted message said:

and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add
crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. Source: KitchenLink

When I first saw the request I knew it could not be point friendly. But if one considers it a meal
and not a starter soup and served with salad, it might past muster but clearly it is not exactly
healthy with all that fat content.

Your idea of chicken sausage might make it reasonable.

Joyce said:

Brings it down a tad, but nothing major. Omitting bacon and using skim milk results in
231calories/18g fat/1g fiber = 5.92US points (round to a nice even 6). I do think the majority of
calories and fat in the original recipe are coming from the sausage. There are many great chicken
sausage varieties on the market now which I think would reduce the point tally greatly. I love
Trader Joes skinless chicken italian sausage that works out to 2 points for an entire link. It
isn't overly spicy though, but they might have a spicy variety (I don't care for spicy myself so
probably wouldn't mind a milder version).

Joyce

King's Crown said:

My thoughts were don't use any bacon, because the sausage is so flavorful and use milk instead of
cream. What do you think the points would be then?

Lynne "Joyce" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I ran it through the mastercook program, had to guess on how many servings

this

Quoted message said:

was though - since nothing is stated. Using the recipe as 8 servings

(might be

Quoted message said:

more, might be less .. I have no idea) the program gave me: 289 cal/24g

fat/1g

Quoted message said:

fiber = 7.58 US points. I chose 8 servings since it called for 1 quart

of water

Quoted message said:

(4 cups) and took a guess that maybe the other ingredients would add

another 4

Quoted message said:

cups to the amount - I was trying to shoot for a 1 cup serving size.

As good as it sounds, it's way too point heavy for me ... as the recipe

stands

Quoted message said:

anyway. I imagine you could lighten the load a bit by using chicken

sausage links

Quoted message said:

and lighter bacon ... or reducing the amount of bacon, as well as

substituting

Quoted message said:

something for the whipping cream?

Joyce

On Sun, 28 Dec 2003 07:54:37 GMT, "King's Crown" <[email hidden]>

Quoted message said:

>I just made this a couple weeks ago and it was SO good. Haven't figured

the

Quoted message said:

>points out on it yet. It tasted just like the restaurant.
>
>Olive Garden Zuppa Toscana-copycat
>
>1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut into
>1/4" slices
>3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half,
> then sliced 2 T. chicken base 1 qt. water
>1/3 C. heavy whipping cream
>
>Preheat oven to 300 degrees. Place sausage links onto a sheet pan and

bake

Quoted message said:

>for 25 minutes, or until done; cut in half length-wise, then cut at an

angle

Quoted message said:

>into 1/2 inch slices.
>
>
>Place onions and bacon in a large saucepan and cook over medium heat

until

Quoted message said:

>onions are almost clear. Remove bacon and crumble. Add garlic to the

onions

Quoted message said:

>and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add
>crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. Source: KitchenLink
>
>

Thanks Joyce for running the numbers. Definitely an eye opener on the fat content of that delicious
soup. I do have it with a salad and a roll and it makes a satisfying meal, but the points I counted
for all that were 10 not something I like to do regularly.

Lynne "Joyce" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Brings it down a tad, but nothing major. Omitting bacon and using skim

milk

Quoted message said:

results in 231calories/18g fat/1g fiber = 5.92US points (round to a nice

even 6).

Quoted message said:

I do think the majority of calories and fat in the original recipe are

coming from

Quoted message said:

the sausage. There are many great chicken sausage varieties on the market

now

Quoted message said:

which I think would reduce the point tally greatly. I love Trader Joes

skinless

Quoted message said:

chicken italian sausage that works out to 2 points for an entire link. It

isn't

Quoted message said:

overly spicy though, but they might have a spicy variety (I don't care for

spicy

Quoted message said:

myself so probably wouldn't mind a milder version).

Joyce

On Mon, 29 Dec 2003 09:18:00 GMT, "King's Crown" <[email hidden]>

Quoted message said:

Quoted message said:

My thoughts were don't use any bacon, because the sausage is so flavorful and use milk instead of
cream. What do you think the points would be

then?

Quoted message said:

Quoted message said:

Lynne "Joyce" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I ran it through the mastercook program, had to guess on how many

servings

Quoted message said:

Quoted message said:

this

Quoted message said:

was though - since nothing is stated. Using the recipe as 8 servings

(might be

Quoted message said:

more, might be less .. I have no idea) the program gave me: 289

cal/24g

Quoted message said:

Quoted message said:

fat/1g

Quoted message said:

fiber = 7.58 US points. I chose 8 servings since it called for 1

quart

Quoted message said:

Quoted message said:

of water

Quoted message said:

(4 cups) and took a guess that maybe the other ingredients would add

another 4

Quoted message said:

cups to the amount - I was trying to shoot for a 1 cup serving size.

As good as it sounds, it's way too point heavy for me ... as the recipe

stands

Quoted message said:

anyway. I imagine you could lighten the load a bit by using chicken

sausage links

Quoted message said:

and lighter bacon ... or reducing the amount of bacon, as well as

substituting

Quoted message said:

something for the whipping cream?

Joyce

On Sun, 28 Dec 2003 07:54:37 GMT, "King's Crown" <[email hidden]>

Quoted message said:

>I just made this a couple weeks ago and it was SO good. Haven't

figured

Quoted message said:

Quoted message said:

the

Quoted message said:

>points out on it yet. It tasted just like the restaurant.
>
>Olive Garden Zuppa Toscana-copycat
>
>1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut
>into 1/4"

slices

Quoted message said:

Quoted message said:

Quoted message said:

>3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half,
> then sliced 2 T. chicken base 1 qt. water
>1/3 C. heavy whipping cream
>
>Preheat oven to 300 degrees. Place sausage links onto a sheet pan and

bake

Quoted message said:

>for 25 minutes, or until done; cut in half length-wise, then cut at an

angle

Quoted message said:

>into 1/2 inch slices.
>
>
>Place onions and bacon in a large saucepan and cook over medium heat

until

Quoted message said:

>onions are almost clear. Remove bacon and crumble. Add garlic to the

onions

Quoted message said:

>and cook an additional 1-minute. Add chicken base, water, and

potatoes,

Quoted message said:

Quoted message said:

Quoted message said:

>simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer

4

Quoted message said:

Quoted message said:

Quoted message said:

>minutes and serve. Source: KitchenLink
>
>

I don't do well with soup as a meal, unless it is VERY low in points. I tend to eat too much - one
serving will hardly ever fill me up and usually leaves me scrounging through the kitchen an hour
later. Better to just avoid, for me anyway.

It's funny how we now can just look at recipes or descriptions and KNOW that they are not going to
be for us. I had the same realization as you ... saw sausage, cream, potatoes and knew it would be a
killer if prepared as described.

Joyce

Fred said:

When I first saw the request I knew it could not be point friendly. But if one considers it a meal
and not a starter soup and served with salad, it might past muster but clearly it is not exactly
healthy with all that fat content.

Your idea of chicken sausage might make it reasonable.

Joyce said:

Brings it down a tad, but nothing major. Omitting bacon and using skim milk results in
231calories/18g fat/1g fiber = 5.92US points (round to a nice even 6). I do think the majority of
calories and fat in the original recipe are coming from the sausage. There are many great chicken
sausage varieties on the market now which I think would reduce the point tally greatly. I love
Trader Joes skinless chicken italian sausage that works out to 2 points for an entire link. It
isn't overly spicy though, but they might have a spicy variety (I don't care for spicy myself so
probably wouldn't mind a milder version).

Joyce

King's Crown said:

My thoughts were don't use any bacon, because the sausage is so flavorful and use milk instead of
cream. What do you think the points would be then?

Lynne "Joyce" <[email hidden]> wrote in message "]news:[email hidden]...
> I ran it through the mastercook program, had to guess on how many servings
this
> was though - since nothing is stated. Using the recipe as 8 servings
(might be
> more, might be less .. I have no idea) the program gave me: 289 cal/24g
fat/1g
> fiber = 7.58 US points. I chose 8 servings since it called for 1 quart
of water
> (4 cups) and took a guess that maybe the other ingredients would add
another 4
> cups to the amount - I was trying to shoot for a 1 cup serving size.
>
> As good as it sounds, it's way too point heavy for me ... as the recipe
stands
> anyway. I imagine you could lighten the load a bit by using chicken
sausage links
> and lighter bacon ... or reducing the amount of bacon, as well as
substituting
> something for the whipping cream?
>
> Joyce
>
> On Sun, 28 Dec 2003 07:54:37 GMT, "King's Crown" <[email hidden]>
wrote:
>
> >I just made this a couple weeks ago and it was SO good. Haven't figured
the
> >points out on it yet. It tasted just like the restaurant.
> >
> >Olive Garden Zuppa Toscana-copycat
> >
> >1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut
> >into 1/4" slices
> >3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half,
> > then sliced 2 T. chicken base 1 qt. water
> >1/3 C. heavy whipping cream
> >
> >Preheat oven to 300 degrees. Place sausage links onto a sheet pan and
bake
> >for 25 minutes, or until done; cut in half length-wise, then cut at an
angle
> >into 1/2 inch slices.
> >
> >
> >Place onions and bacon in a large saucepan and cook over medium heat
until
> >onions are almost clear. Remove bacon and crumble. Add garlic to the
onions
> >and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add
> >crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. Source: KitchenLink
> >
> >
>

You're very welcome, Lynne. I love the mastercook program and several of us on the newsgroup use it.
Most everyone is more than happy to run recipes through the program and convert points if possible.
10 sounds like a reasonable estimate for the meal. Dinners for me usually do log somewhere around 10
points - but I tend to eat much lighter throughout the day because I do know that I lean towards a
heavier dinner.

Joyce

King's Crown said:

Thanks Joyce for running the numbers. Definitely an eye opener on the fat content of that delicious
soup. I do have it with a salad and a roll and it makes a satisfying meal, but the points I counted
for all that were 10 not something I like to do regularly.

Lynne "Joyce" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Brings it down a tad, but nothing major. Omitting bacon and using skim

milk

Quoted message said:

results in 231calories/18g fat/1g fiber = 5.92US points (round to a nice

even 6).

Quoted message said:

I do think the majority of calories and fat in the original recipe are

coming from

Quoted message said:

the sausage. There are many great chicken sausage varieties on the market

now

Quoted message said:

which I think would reduce the point tally greatly. I love Trader Joes

skinless

Quoted message said:

chicken italian sausage that works out to 2 points for an entire link. It

isn't

Quoted message said:

overly spicy though, but they might have a spicy variety (I don't care for

spicy

Quoted message said:

myself so probably wouldn't mind a milder version).

Joyce

On Mon, 29 Dec 2003 09:18:00 GMT, "King's Crown" <[email hidden]>

Quoted message said:

Quoted message said:

My thoughts were don't use any bacon, because the sausage is so flavorful and use milk instead
of cream. What do you think the points would be

then?

Quoted message said:

Quoted message said:

Lynne "Joyce" <[email hidden]> wrote in message
"]news:[email hidden]...
> I ran it through the mastercook program, had to guess on how many

servings

Quoted message said:

Quoted message said:

this
> was though - since nothing is stated. Using the recipe as 8 servings
(might be
> more, might be less .. I have no idea) the program gave me: 289

cal/24g

Quoted message said:

Quoted message said:

fat/1g
> fiber = 7.58 US points. I chose 8 servings since it called for 1

quart

Quoted message said:

Quoted message said:

of water
> (4 cups) and took a guess that maybe the other ingredients would add
another 4
> cups to the amount - I was trying to shoot for a 1 cup serving size.
>
> As good as it sounds, it's way too point heavy for me ... as the recipe
stands
> anyway. I imagine you could lighten the load a bit by using chicken
sausage links
> and lighter bacon ... or reducing the amount of bacon, as well as
substituting
> something for the whipping cream?
>
> Joyce
>
> On Sun, 28 Dec 2003 07:54:37 GMT, "King's Crown" <[email hidden]>
wrote:
>
> >I just made this a couple weeks ago and it was SO good. Haven't

figured

Quoted message said:

Quoted message said:

the
> >points out on it yet. It tasted just like the restaurant.
> >
> >Olive Garden Zuppa Toscana-copycat
> >
> >1-1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut
> >into 1/4"

slices

Quoted message said:

Quoted message said:

> >3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, cut in half,
> > then sliced 2 T. chicken base 1 qt. water
> >1/3 C. heavy whipping cream
> >
> >Preheat oven to 300 degrees. Place sausage links onto a sheet pan and
bake
> >for 25 minutes, or until done; cut in half length-wise, then cut at an
angle
> >into 1/2 inch slices.
> >
> >
> >Place onions and bacon in a large saucepan and cook over medium heat
until
> >onions are almost clear. Remove bacon and crumble. Add garlic to the
onions
> >and cook an additional 1-minute. Add chicken base, water, and

potatoes,

Quoted message said:

Quoted message said:

> >simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer

4

Quoted message said:

Quoted message said:

> >minutes and serve. Source: KitchenLink
> >
> >
>