Thoughtless Thursday: Tuscan Potato Soup II (Lightened)
Several months ago, I threw together an Italian themed potato soup that was fabulous. And at 406 calories and 16 grams of fat per serving, it wasn’t bad at all on the nutrition scale. But I decided to try my hand at lightening it up a bit more, bulking up the veggie quotient and changing things up a little bit. I swapped out the Italian pork sausage for turkey and added some other veggies in place of some of the potatoes. For my efforts, I dropped the calories to 356 and the fat to 12 grams for each of the 5 servings and came up with a healthy and flavorful soup with a taste of Tuscany. Check out Souper Sunday at Kahakai Kitchen for more fabulous soups to fight the cold.
- 1 pound sweet Italian turkey sausage
- 1 cup celery, diced
- 3/4 cup carrots, diced
- 3 cloves garlic, minced
- 1/2 cup roasted red peppers, diced
- 1 large onion, diced
- 4 cups red potatoes, scrubbed and diced (skin on) [for me this was about 3 large red potatoes]
- 6 cups chicken stock (I used 3 cups homemade stock, 3 cups store bought)
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- fresh ground black pepper and kosher salt to taste
- Remove sausage from the casings and brown over medium high heat. Add to crock.
- Add veggies and stock.
- Because my hubby thinks rosemary is like little twigs, I put the herbs through a little crushing with my mortar and pestal. Add those.
- Add salt and pepper.
- Cook on high for 3-4 hours or low for 7-8.