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Monday, March 14, 2011

Zuppa Toscana (Olive Garden Style)

Who needs to go to Olive Garden and pay for their soup, when you can make it at home and it tastes better and you know its fresh?? Right?? I could literally make a pot of this and eat it for lunch for as long as it will last!!

  • 1 lb ground Italian sausage
  • 1½ tsp crushed red peppers
  • 1 large diced white onion
  • 4 Tbsp bacon pieces
  • 4 cloves garlic, grated on micro plane
  • 10 cups chicken stock or broth
  • 1 cup heavy cream
  • 1 lb sliced Russet potatoes, or about 3 large potatoes
  • 1/2 of a bunch of kale
  1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, and set aside while you cook next ingredients.
  2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
  3. Add chicken stock/broth and sausage to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and cook until soft, about half an hour.
  5. Add the heavy cream and just cook until thoroughly heated.
  6. Stir in the kale, let all heat through and serve. Delicious!

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