We LOVE the Olive Garden's Zuppa Tuscana Soup and I thought it would be fun to try and make it at home. I started my online search for the recipe and low and behold one of the blogs I read Passionate Homemaking has a version of this soup here! I'll let you know how it turns out!
What you'll need:
1/2 lb bacon (preferably natural, nitrate free)
1/2 lb chicken Italian sausage or bulk sausage of your choice
4-6 potatoes, diced
1 onion, chopped
3-4 garlic cloves, minsed
6 cups chicken stock (you can easily replace some with water as you have available – I used 4 cups stock, 2 cups water)
2 cups whole milk, half & half, or raw cream
1 head of kale (5-6 leaves, as desired), chopped
salt and pepper, to taste
Parmesan cheese
1/2 lb bacon (preferably natural, nitrate free)
1/2 lb chicken Italian sausage or bulk sausage of your choice
4-6 potatoes, diced
1 onion, chopped
3-4 garlic cloves, minsed
6 cups chicken stock (you can easily replace some with water as you have available – I used 4 cups stock, 2 cups water)
2 cups whole milk, half & half, or raw cream
1 head of kale (5-6 leaves, as desired), chopped
salt and pepper, to taste
Parmesan cheese
In a small pan, cook the bacon. Save bacon grease, if desired. Cool and finely chop. In a large pot, cook the sausage, onions, and garlic (in bacon grease, if desired) until the sausage has browned. Crumble sausage as you cook it. Add the potatoes and stock and bring to a boil. Once it has reached a boil, turn it down to low and simmer for 20 minutes or so, just until the potatoes are tender. Add the milk, kale, and bacon and allow to cook for 5-10 minutes. Season to taste. Top with parmesan cheese for extra flavor! Enjoy! Makes 6-8 servings. Freezes well.
Thanks, Passionate Homemaking!
Thanks, Passionate Homemaking!
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