Tuscan Soup – 8 WW Points Plus
Considering I live in California, it has been MIGHTY cold here this week. If we were to have any moisture, surely we’d get snow. It only snows here about once every 7 years. It never sticks either. I wouldn’t mind having snow a little more frequently than every 7 years, but not much more than that. My husband on the other hand, loves the snow. One of his favorite pastimes is shoveling snow off the driveway and sidewalk. He grew up in Idaho, which is also where we met. Way too cold for my blood, to live there any longer than the time it took me to graduate from college.
When it is this cold outside, my favorite thing to eat is a tasty pot of soup. Okay, I don’t usually eat the entire pot single handedly. Soup warms the soul, and the belly. This Tuscan Soup is kind of a spin off of Olive Garden’s Toscana Soup. I absolutely love this creamy soup with potatos, sausage, beans and kale. Because I am currently counting Weight Watchers Points, I will be calculating points for my recipes. This Tuscan Soup is 8 WW Points per serving. That’s a good sized bowl of soup too. If you omit the beans, the soup is 7 points per serving. You can make alterations of your own choosing, for lower points.
Cook crumbled sausage in dutch oven over medium-high heat. Stir until cooked through. Drain and set the sausage aside.
Add onion and bacon to the dutch oven. Reduce heat to medium and cook until onions are clear. Add garlic and cook for 1 minute, until garlic is fragrant.
Slice potatoes in half lengthwise and cut into 1/4″ slices. Toss into the dutch oven. To dutch oven, add beans (liquid and all), and broth. Simmer for 15 to 20 minutes until potatoes are almost done.
Add kale, cream and sausage to the pot, and simmer for 5 more minutes. Salt and pepper to taste.
Serve with garlic bread, and enjoy!
- 1 lb breakfast sausage
- 1 red onion, diced
- 4 slices bacon, diced
- 3 cloves garlic, Minced
- 3 medium potatoes, sliced
- 2 cans white beans (I use great northern beans)
- 4 cups chicken broth
- 1 1/2 cups kale, chopped
- 2/3 cups heavy cream
- salt & pepper, to taste
- Cook crumbled sausage in dutch oven over medium-high heat. Stir until cooked through. Drain and set the sausage aside.
- Add onion and bacon to the dutch oven. Reduce heat to medium and cook until onions are clear. Add garlic and cook for 1 minute, until garlic is fragrant.
- Slice potatoes in half lengthwise and cut into 1/4″ slices. Toss into the dutch oven.
- To dutch oven, add beans (liquid and all), and broth. Simmer for 15 to 20 minutes until potatoes are almost done.
- Add kale, cream and sausage to the pot, and simmer for 5 more minutes. Salt and pepper to taste.
- Serve with garlic bread, and enjoy!
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Tammilee Tillison says
Great recipe!
Tina Harris says
Hi Emily…just dropping by. Wanted to ask if you got my email I sent you directly a few weeks ago? It was about the post you made right after Christmas. If not you might want to check out your Spam folder..thanks.
Freda Mans says
I substituted the kale for spinach and the breakfast sausage for Italian sausage, just to suit my preferences. Man, it smelled good cooking… mouth-watering aromas…..
It was delicious and so easy to make, that I’ll be doing it again!!
Emily Lyon says
YUM! So glad you enjoyed it!
Laurie Little says
OH!!! My favorite soup from OG!!! I am definitely going to give this one a try!!!