Thursday, November 10, 2011

Zuppa Toscana

Are you ready for your new favorite soup?! Well, this is my favorite soup anyway. This is the soup I always order at the Olive Garden and I love it. So when I found this recipe I was so excited to try it. Turns out its much better than the one they serve at the Olive Garden and I can make a lot more at home for the cost of one bowl there, which is always a plus! 

It is a spicy, creamy, comforting soup and the bacon adds a touch of something extra that makes it even more delicious. Perfect for the cold nights ahead!

Zuppa Toscana

4 slices Bacon, diced
1 lb ground Italian sausage
1 Yellow Onion, diced
4 Cloves Garlic, minced
4 cups Chicken Broth
3 cups Russet Potatoes, cubed
3/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 cups Kale, chopped in bite size pieces
1 cup Heavy Cream
Parmesan Cheese, grated for garnish

1. In a large stock pot cook bacon over medium heat until crispy. Add sausage, breaking apart as it cooks. Once sausage is browned and crumbled drain the grease leaving a tablespoon to saute the onion.

2. Push the sausage to the edges of the pot and add the onion to center. Saute until translucent then add garlic and saute until fragrant.

3. Stir in broth and potatoes, season with salt and pepper, simmer for 15-20 minutes or until potatoes are tender.

4. Add kale and heavy cream. Bring to a simmer. Top with parmesan cheese and serve.

1 comment:

  1. Mmm, I think Scott would love this. I need to try this one!


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