Olive Garden Copycat Zuppa Toscana
Ingredients:
1 Lb. Italian sausage ( I like hot)
2 large Russet baking potatos, sliced in half, and then in 1/4" slices.
1 large onion chopped
1/2 can oscar meyer bacon bits (or crumbled fresh cooked bacon: I used this)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped (I had collard greens on hand and they worked great)
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
How to make it:
Brown sausage and crumble. Drain and set aside.
Place onions, potatoes, chicken broth, water, garlic in pot and cook on medium heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste
Simmer for another 10 minutes
Turn to low heat
Add Kale and cream
Heat through and serve
Serve with a crusty bread and you have a meal fit for a king!
YUM!!!!
1 comment:
I made Zuppa Toscana recently. I love it! My recipe calls for 1 1/2 tsp red pepper flakes, so the older two kids wouldn't eat it, but Curie will eat medium salsa with a spoon, so she loved it. Apparently, Nick has a kale-related mental block, so I was left to finish it by myself. I didn't mind at all. I would eat this every day. I dream in Zuppa Toscana.
Post a Comment