Entree Recipes

Tuscan Soup – 8 WW Points Plus

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!

Tuscan Soup – 8 WW Points

Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 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
Instructions
  1. Cook crumbled sausage in dutch oven over medium-high heat. Stir until cooked through. Drain and set the sausage aside.
  2. 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.
  3. Slice potatoes in half lengthwise and cut into 1/4″ slices. Toss into the dutch oven.
  4. To dutch oven, add beans (liquid and all), and broth. Simmer for 15 to 20 minutes until potatoes are almost done.
  5. Add kale, cream and sausage to the pot, and simmer for 5 more minutes. Salt and pepper to taste.
  6. Serve with garlic bread, and enjoy!

 

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Emily Buys

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