Cookbook:Zuppa Toscana
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Zuppa Toscana | |
---|---|
Category | Soup recipes |
Servings | 12 |
Time | 35 minutes |
Difficulty |
Cookbook | Ingredients | Recipes | Soup
Zuppa Toscana is a soup available at The Olive Garden restaurant.
Ingredients[edit]
- 1 lb. Spicy Italian Sausage - Crumbled
- 1/2 lb. Smoked Bacon - Chopped (One can also use precooked bacon bits for this)
- 1 qt. Water
- (2) 14.5 Oz. Cans Chicken Broth
- (2) lg. Russet Potatoes - Cubed
- 2 Garlic Cloves - Crushed
- 1 med. Onion - Chopped
- 2 cups Chopped Kale or Swiss Chard
- 1 cup Heavy Cream
- Salt and pepper to taste
Procedure[edit]
- In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside.
- In skillet over medium-high heat, brown bacon. Drain and set aside.
- Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
- Add sausage and bacon to the pot. Simmer for 10 minutes.
- Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.
Bon appétit!
Notes, tips, and variations[edit]
Potatoes can be substituted with cauliflower for a low carbohydrate version of this soup. I also used 1/2 mild 1/2 spicy turkey sausage instead of pork sausage. Sometimes, fennel is used.