Sunday, October 24, 2010

Our Light Meal with A touch of Olive Garden!

We were in the mood for a light but tasty meal, it was chilly out, and Mom had picked up her recipe at Weight Watchers for Rigatoni with Sausage and Kale, and we remembered that we had the recipe for Olive Gardens Zuppa Toscana. So we set out to make both for a nice meal! The soup is amazing, and we had made it before so knew it would be awesome. The pasta was new, and Mom has been up for trying so many new things I was excited! So here goes! First the Pasta.. then the awesome soup!

Rigatoni With Sausage and Kale: WW Pts 7 per 1 1/2c

2 cups uncooked rigatoni
1/8 tsp salt or to taste for pasta
8 oz raw turkey sausage, sweet Italian variety ( we used hot)
4 c kale, roughly chopped into bite sized pieces
1 c canned chicken broth
1/4 tsp table salt
1/4 tsp black pepper
1/2 c shredded Parmesan cheese

Cook rigatoni in salt water according to package directions. Drain.
Meanwhile, remove sausage from casings, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3-5 minutes.
Add broth to skillet, and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5-10 min. Stir in rigatoni; heat through.
Sprinkle each portion with 2 tablespoons of cheese before serving. Feeds 4.

This was so yummy, and very light! We loved that it was so light, perfect for a summer evening when you don't want a heavy meal sitting in your tummy!
Zuppa Toscana :
6-8 servings- this makes a decent pot, with 5 of us, there was enough for at least 2 bowls each, so keep that in mind if you want to make it for a small first course.

1 lb ground Italian sausage (we used hot.. yup we like our spice ;) )
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 c water
5 cubes of chicken bouillon
1 c heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15min. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve.

Tasted just like Olive Gardens!! It is fantastic!! and trust me you will eat more than 1 bowl!!


Gail's Card Cafe' said...

I LOVE this soup! thanks for the recipe!

SweetDesigns said...

This is definitely one of our faves!