Zuppa Toscana

I’ve never posted a recipe on my blog before this evening, but I thought I would start as I enjoy cooking and this winter weather has me yearning for hot comfort meals. I’m currently trying to eat healthier and unfortunately, this soup doesn’t make the cut as it is higher in fat, but if you love soup and/or Olive Garden (it’s a copycat recipe) check out this recipe; it’s a family favorite that I’ve prepared as a double batch for friend and family gatherings and it has been met with satisfied consumers. 🙂 My girls also enjoy this soup, however if your children get squeamish around kale as mine do, I’d suggest reserving some back before adding it in. You can read the recipe below or access it by typing the following into your web browser: http://www.cinnamonspiceandeverythingnice.com/zuppa-toscana/  

Zuppa Toscana Soup

Yield: 4-5 servings                                                                                                                              Prep Time: 25 min.                                                                                                                            Cook Time: 25 min.

INGREDIENTS:                                                                                                                                    4 slices bacon, cut into a small dice                                                                                               1 pound Italian sausage, ground or links with casings removed                                   1 large yellow onion                                                                                                                          4 cloves garlic, minced                                                                                                                    4 cups (32 oz.) chicken broth or stock                                                                                          3 cups Russet potatoes, peeled & cubed                                                                                      Sea or Kosher salt & fresh black pepper                                                                                      2 loose packed cups kale, washed & chopped into bite sized pieces                                       1 cup heavy cream or 14 oz. can evaporated milk

Parmesan cheese, grated, for serving

INSTRUCTIONS:

1. In a large soup pot or sauce pan, cook bacon over medium until crispy. Add sausage and break it apart as it cooks.

2. Push the sausage to the edges of the pot and add onion to the center and sauté in the grease until translucent. Add garlic and sauté until fragrant.

3. Stir in broth and potatoes, season with 3/4 tsp salt and 1/4 tsp pepper. Simmer for about 20 minutes or until potatoes are tender.

4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese.

That’s it-so simple and delicious! I like to serve this soup with Schullsburg breadsticks and salad. You can find Schullsburg brand breadsticks in a refrigerated section of your local grocery store, typically near the dairy. These are super simple as well-just pop in a 400 degree oven for 4 minutes, brush with butter, and sprinkle with garlic salt.

Olive Garden salad dressing can now be found in stores and it can make even the plainest of salads delicious so I highly suggest it. A typical Olive Garden salad includes tomatoes, black olives, red onion, banana peppers, and croutons if you want to go for a genuine restaurant experience.

Enjoy!

 

 

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