Better Than Olive Garden's Zuppa Toscana (Made Easy in an Air Fryer)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Bring 500 ml of water to a boil.

Boil 150 gr of chicken thighs until cooked, then set aside to cool.

Slice 125 gr of champignon mushrooms thinly.

Cut 1 carrot into smaller cubes.

Cut 1 sausage into smaller cubes.

Cut half an onion into smaller cubes.

Chop roughly 3 cloves of garlic.

Chop parsley as preferred.

Cut the boiled chicken into smaller pieces.

For the egg wash, crack an egg and separate the yolk.

Whisk the egg yolk and add 1 tbsp of milk, mixing well.

Add 1 tbsp of cooking oil to the egg wash.

Heat a pan over medium heat and melt 1 tsp of butter.

Sauté onions until fragrant.

Add chopped garlic and continue to sauté until golden brown, then turn off the heat and set aside.

Melt another tsp of butter and add the sliced mushrooms, stir-frying for 2-3 minutes.

Add 3 tbsp of flour and stir until the flour aroma is no longer present.

Pour in 175 ml of full cream milk and stir evenly to ensure there are no lumps.

Add cheddar cheese and the sautéed onions and garlic.

Add 2 dried bay leaves and 250 ml of chicken stock.

Add the diced carrot and sweet corn, mixing well.

Season with sugar, salt, black pepper to taste, and 1/4 tsp of nutmeg, stirring well.

Add the chopped chicken and sausage, continuing to stir.

Add some mushroom broth if desired and stir until thickened.

Add chopped parsley and stir well.

Turn off the heat and set aside the mixture.

Place the mixture on a heat-safe plate or bowl.

Brush the edge of the bowl and the pastry lightly with egg whites to glue the pastry.

Cover the bowl with the pastry and crimp the edges to create a tight seal.

Brush the surface of the pastry with egg wash evenly.

Garnish with some parsley.

Air fry at 170℃ for 20 minutes, adjusting for your air fryer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens