Copy cat of Olive Garden's
Zuppa Tuscana Soup
Serves 4 • 45 minutes
Ingredients:
3 links Whole Foods Mild Italian Sausage
1/2 tsp. red pepper flakes (we do without if we don't have)
7 golden potatoes, chopped (bit-sized)
8 slices bacon, chopped (Whole Foods Applewood)
3 cloves garlic, minced
1 large onion, diced
1 large onion, diced
3 cups kale, chopped (remove stem)
32 oz homemade chicken broth/stock
2 cups water
1 1/2 cups heavy cream
1 TBS Celtic Sea Salt
White pepper to taste (we do without if we don't have any)
Reggiano cheese, shredded
Directions:
1. Sauté italian sausage and red pepper flakes on medium heat. Drain fat, set aside.
2. Sauté bacon. Once cooked they way you like it (we like crispy) add onions and garlic and continue to sauté until soft.
3. Add chicken stock and water and bring to a boil. Add potatoes and cook until soft, 15-20 min.
4. Add heavy cream and sausage and cook until heated through.
5. Add white pepper to taste, and salt (easy on the salt because the cheese adds salt)
6. Add kale just before serving.
Notes: The key to this is quality ingredients. Makes all the difference in the world!
Source: Big Oven
White pepper to taste (we do without if we don't have any)
Reggiano cheese, shredded
Directions:
1. Sauté italian sausage and red pepper flakes on medium heat. Drain fat, set aside.
2. Sauté bacon. Once cooked they way you like it (we like crispy) add onions and garlic and continue to sauté until soft.
3. Add chicken stock and water and bring to a boil. Add potatoes and cook until soft, 15-20 min.
4. Add heavy cream and sausage and cook until heated through.
5. Add white pepper to taste, and salt (easy on the salt because the cheese adds salt)
6. Add kale just before serving.
Notes: The key to this is quality ingredients. Makes all the difference in the world!
Source: Big Oven
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