I got this recipe from Cooking Light – it is similar to the Olive Garden Zuppa Tuscana I made for New Years Dinner this year. This is sooo creamy – yet all I added was a splash of 2% milk. The trick is to put the cooked potatoes in the food processor and blend to make a creamy base! Brilliant 🙂
- 2 heads garlic
- 2 1/2 tablespoons olive oil, divided
- 2 cups finely chopped onion, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, divided
- 3 cups peeled and cubed red potatoes
- 4 cups fat-free, less-sodium chicken broth
- splash of 2% milk
- 4 ounces pecorino Romano cheese,
- 3 links hot sausage
- 1 cup chopped baby spinach
1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 1/2 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally. Place half mixture in food processor and pulse until smooth – add back into pot. Stir in milk. Finely grate 2 ounces cheese to yield 1/2 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.
2. Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add remaining 1/2 cup onion; sauté for 6 minutes, stirring frequently. Stir in sausage and crumble
3. Add chopped spinach in soup and stir until wilted.