"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zuppa Toscana (Olive Garden Copycat) Recipe

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This recipe for Zuppa Toscana (Olive Garden Copycat), by , is from Korb Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky O'Farrell

Category:
Category:

Ingredients:  
Ingredients:  
1 lb italian sausage (1/2 hot, 1/2 regular)
3-4 large russet baking potatoes, wash, sliced in half, and then in " slices
1 large vidalia onion, chopped (yellow onion)
4 slices cooked bacon, chopped
1 tsp Accent seasoning (optional)
tsp salt
tsp black pepper
tsp red pepper flakes
2 garlic cloves, minced or 1 T of minced garlic from jar
>4 c packed in measuring cup kale or swiss chard, chopped
32 oz chicken broth, add 1 envelope of chicken bouillon for extra flavor
16 oz water + 1 bouillon cube
2 tsp flour or 2 tsp cornstarch, mixed with enough water to make a paste
1 c heavy whipping cream (tempered)

Directions:
Directions:
Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.

Add onions, garlic, salt, pepper, and red pepper flakes to sausage and cook until onions are clear and aromatics of the seasoning blend together.

Reduce heat back to medium and place potatoes in the pot and slowly add the chicken stock and water and stir.

Cook on medium heat until potatoes are done and stir occasionally. Once potatoes are done, add flour or cornstarch and simmer for another 15 minutes.

Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.

Check for taste and then serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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