So, apparenlty Zuppa Toscana is served at the Olive Garden and is a big hit. I wouldn't know because I'm too busy eating the Pasta Fagioli and the Gnocchi soup. But I ran across a blog that raved about it, it was cold out and soup sounded good, and I had the ingredients needed (and a few changes, of course!)
12 ounce package bulk sausage, mild
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon red pepper flakes (or to taste)
2 Tablespoons dried onion flakes
half bunch green onions, white and green parts, thinly chopped
1 clove garlic, pressed
4 cups chicken broth (or 4 cups water + 4 teaspoons Better than Boullion, chicken flavor)
1 small potato*, cut in half lengthwise and sliced into very thin half moons
1 medium/small zucchini, cut in half lengthwise and sliced into very thin half moons
1/2 package frozen spinach, or fresh spinach or kale, chopped
Cream and shredded parmesan cheese for serving, optional
To medium sized soup pan, add sausage and next six ingredients, through the pressed garlic. Brown sausage until no longer pink. No oil needed because it's freaking sausage. If, after browning it seems super oily, you can drain off some of the grease. I didn't feel the need. Add the sliced zucchini and potato along with the broth. If you are using kale, add that now too so it can break down. Simmer with the lid on for 20 minutes or so, until potato is cooked through. Add spinach at the end and heat until warmed through (frozen) or wilted (fresh). For serving, add a smidge of cream and/or Parmesan cheese to each bowl if you like.
*You can add more potatoes, as in a traditional Zuppa Toscana, but I am doing a low carb-ish thing and don't care for potatoes that much anyways.
Nutritional info, based on 4 servings, without cream or Parmesan:
Carbs: 10 g
Protein: 19 g
Fat: 23 g
Fiber: 2 g
Use chicken sausage for less fat, and really any veggies that float your boat!
I know the picture isn't great, but I swear this is very tasty!
ETA: This is the original recipe that this blogger loosely followed and then I loosely followed what he did.http://paleogeek.wordpress.com/2012/01/10/paleo-ish-zuppa-toscana/