The worst part about going on an awesome vacation is always the coming home. Nobody looks forward to getting back into their hectic daily lives, especially without the suntan, ocean, fruity alcoholic drinks, and delicious food.
For some reason, going back to eating healthy after taking a break is much harder than maintaining the healthy eating in the first place. This soup, adapted from the Olive Garden menu, tastes rich and decadent, but is actually guilt-free!
Plus, there’s just something about sipping a warm bowl of soup in the wintertime that makes me happy.
Ingredients (makes a 1/2 recipe – about 3-4 servings):
- 1/2lb chicken/turkey sausage (you can easily make this recipe vegetarian by substituting mushrooms or tofu for the sausage)
- 1 1/2 russet potatoes, peeled and finely diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cups (fresh or frozen) spinach, rinsed and chopped
- 1 80z. can chicken broth
- 2 cups water
- 1/4 cup skim milk (or use cream, if you’re not watching your weight!)
- Olive oil
- Salt and pepper
- Cook onions and garlic in a large pot with olive oil, salt, and pepper. Stir occasionally until tender and translucent, about 5 minutes.
- Add broth and water; bring to a boil. Turn heat down and let cook for 5 minutes.
- Stir in sausage, potatoes, spinach, milk.
- Let simmer for 15 minutes before serving… Enjoy!