Zuppa Toscana (Olive Garden) Recipe
Tried it? Rate this Recipe:
|
 This recipe for Zuppa Toscana (Olive Garden) is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb. Italian sausage, casings removed
3 russet potatoes, sliced into wedges and then halved
2 cloves garlic, minced
1 large white onion, chopped
3 cups chicken broth
2 cups kale, spinach, or Swiss chard
1 1/2 cup heavy cream
1 cup water
kosher salt and freshly ground pepper, to taste
bacon, optional
|
|
Directions: |
Directions:Place Italian sausage in a large skillet and cook over medium-high heat until browned on all sides. About 5 minutes. Set aside.
Drain all but 1 Tblsp. fat and sauté onion until softened and translucent. 5-6 minutes. Season with salt and pepper.
During the last minute of cooking, add garlic and sauté, stirring frequently so it doesn’t burn, for 1-2 minutes, or until fragrant.
Pour in chicken broth and water and bring to a boil. Add potatoes and cook for 2-15 minutes, or until potatoes are fork tender.
Return sausage to pot and stir in kale. Cook until leaves are wilted and sausage is warmed through. 3 minutes.
Slowly stir in heavy cream and taste and adjust seasoning, if necessary.
Ladle into serving bowls and serve immediately. Optional: cook bacon and crumble bits over the top as garnish. |
|
Personal
Notes: |
Personal
Notes: This soup is always a hit. Momma Kat.
|
|
