Another Chef G #throwback --- Heres my take on Olive Garden® Zuppa Toscana soup! Toscana Soup is basically a spicy sausage and bacon soup with russet potatoes and kale greens in a light creamy broth. The first time I tasted this soup was at the restaurant because so many of my friends raved about it. It was just okay. I was NOT impressed. So of course I found the original Olive Garden recipe online, changed it up, and put that “G” Spot #SWAG in the pot...AWESOMENESS! Nothing like homemade! APPRÉCIER…BON APPÉTIT! ______________________________ Olive Garden Zuppa Toscana Copycat Recipe INGREDIENTS: * 4 slices bacon, diced * 1 pound spicy Italian sausage, casing removed * 1 tablespoon olive oil * 2 cloves garlic, minced * 1 onion, diced * 4 cups chicken broth * 3 russet potatoes, peeled and thinly sliced * 3 cups baby spinach * 1 1/2 cups heavy cream * salt and freshly ground black pepper, to taste INSTRUCTIONS: Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes. You can substitute cauliflower for the potatoes to make a tasty low-carb version. Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper and serve immediately.
Posted on: Tue, 13 Jan 2015 04:35:27 +0000
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