I got a good deal on portuguese sausage at Grocery Outlet (which I was told is pretty much the same as andouille) so I used that instead. I was trying to make this lower in carbs, so I used a full head of cauliflower instead of potatoes. I increased the chicken broth (using organic) and only needed about a 1/4 cup of fat free half-n-half to make a creamy soup and cut the fat content as well. Because I like a really garlic-y and onion-y soup, I used two onions and eight cloves of garlic. My "bunch" of organic spinach came in a package (6 oz.), which was plenty. Quick and hearty soup, made lighter with small changes. I'll make this again. It's like a kickier Zuppa Toscana. NOTE: To cut the fat a little more, I cooked down the sausage in a seperate skillet and drained all the cooked fat out, as well as blotted it well with paper towels.
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I got a good deal on portuguese sausage at Grocery Outlet (which I was told is pretty much the...