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It's Zuppa Time

October 22, 1997|Rose Dosti

DEAR SOS: I would like the recipe for Zuppa Toscana from the Olive Garden chain in Southern California. It's a light, wonderful soup.


DEAR LESLEY: So would a bunch of other readers who asked. It is good with crusty bread and wine.


1/2 pound Italian sausage links

3/4 cup diced onions

1 slice bacon, cut into 1/4-inch dice

1 1/4 teaspoons minced garlic

4 cups nonfat, low-sodium chicken broth

2 baking potatoes, peeled, halved lengthwise and cut into 1/4-inch slices

2 cups kale or other greens, thinly sliced

1/3 cup heavy whipping cream


Place sausages on baking sheet and bake at 300 degrees 15 to 20 minutes. Halve lengthwise, then cut diagonally into 1/2-inch slices.

Place onions and bacon in 3- to 4-quart saucepan and cook over medium heat until onions are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute.

Add chicken broth and potatoes. Bring to boil, reduce heat and simmer 15 minutes. Add greens, sausage, whipping cream and salt to taste. Simmer 5 minutes longer.

6 servings. Each serving:

295 calories; 373 mg sodium; 43 mg cholesterol; 19 grams fat; 21 grams carbohydrates; 12 grams protein; 0.63 gram fiber.

* Leaf tea towels from Bristol Kitchens, South Pasadena.

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