Nothing chills you to the core like a dreary, rainy, gray, fall Ohio day. And to me, nothing warms me up and comforts me more than a big bowl of soup. I love all kinds of soup, but I have to say my favorite is one that I get at The Olive Garden: Zuppa Toscana. YUM. Here is my Zuppa recipe... and it's pretty dead on when you compare it to the OG's. Enjoy!
Zuppa Toscana
- 1 pound mild italian sausage (or hot if you like)
- 2 large baking potatoes
- 1 medium to large yellow onion, chopped finely
- 1/2 can bacon bits (the real bacon pieces, not those orange things)
- 2 cans of chicken broth
- 1 bunch of kale (pulled off of stem and chopped)
- 2 cloves garlic
- 2 cans water
- 1 tsp red pepper flakes (can be adjusted to fit how spicy you want the soup)
- salt and pepper to taste
- 1 cup heavy cream
Brown sausage with red pepper flakes in a stock pot. Drain sausage. I usually rinse my sausage a little bit to get all of the grease off. If you don't you will end up with that ugly grease layer on the top of your soup. Add all of the ingredients except for the kale and cream. Cook until potatoes are tender over medium/medium-high heat. I cut my potatoes length wise and then into1/4 inch half circles... but you can cut your potatoes into any shape you please :-) Once potatoes are cooked, add the cream and kale. Serve with bread sticks and Parmesan cheese on top.
omg, this actually has ingredients kevin will eat! i can make it! woohoo!
ReplyDeleteYay!
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