Recipes
Zuppa Toscana Soup
You are missing out if you've been to Olive Garden and haven't experienced the Zuppa Toscana Soup.... It's AH-MAZE-ING!!!!!! Often times when I go all I order is soup and salad because it is THAT delicious. I happened to be surfing Pinterest and came across a recipe for the soup. My first thought was "Yeah RIGHT!"... until I tried it....It tastes JUST LIKE THE REAL DEAL. My hubby tried it and asked me to make it AGAIN this week.... If any of you know my hubby, he is like the PICKIEST person I've ever met when it comes to food. He LOVED IT...
Tonight I made it again but this time I tweaked the recipe. I liked it even better tonight.
ENJOY!
Ingredients:
1 lbs. Italian Sausage (I used mild because the red pepper flakes makes it mighty spicy!)
4 slices of cooked bacon
3-4 large russet potatoes
1-2 cups of chopped kale
1 cup heavy whipping cream
5 cups water
2 cans of chicken broth
1/2 large onion, chopped
2 cloves of garlic (or to save time, use two tablespoons of minced garlic that you keep in your fridge)
2 tsp red pepper flakes
Salt and Pepper
Directions:
Start out by washing and slicing your potatoes. Having them cut evenly will help with cook time! I personally LOVE LOVE LOVE my mandoline from Pampered Chef. It its super easy to use, cuts things perfectly and it's EASY TO CLEAN! If you don't have the handy dandy mandoline, have no fear- a knife will do just fine.
Once you have your potatoes sliced put them in your pot along with your two cans of chicken broth, 5 cups of water, chopped onion and garlic. Boil for about 30 minutes or until potatoes begin to feel soft and appear to be breaking apart.
While the potatoes are cooking in the broth you can fry up the sausage. I did mine in a skillet on the stove until the meat was cooked through and then drained the fat off with paper towels. If you haven't already cooked your bacon- now would be a good time to do it.
Once the potatoes appear to be cooked throw the sausage, chopped bacon, red pepper flakes and salt and pepper into the pot. Simmer for about 10 minutes, stirring occasionally.
If you haven't already chopped your kale, you can do that while the meat in simmering in the soup. I broke off pieces of kale and put them in the measuring cup that I was already using (so that I didn't have to dirty another dish.) I used my Salad Chopper from Pampered Chef to cut it up quick and easy! If you don't have this utensil you could use regular kitchen scissors or a knife.
Lastly, turn the heat to low and add the heavy whipping cream and kale. Once the soup it heated through you may devour your homemade Olive Garden perfection!
Tonight I served the soup with bread sticks (lets not be silly- I did NOT make those from scratch- I have a sick 10 month old. LOL) Add a little freshly grated Parmesan cheese...PERFECTION!
Serves about 6
Interested in the original recipe that I found online? You can find it HERE
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