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If you’re an Olive Garden fanatic like me (come on, you can admit it), then you know about their absolutely delicious Zuppa Toscana soup that they serve there.  It’s a creamy soup filled with goodies like kale, potato and sausage.  Pioneer Woman has an awesome recipe for its replica that I tried making!  Check it out here or below!

Ingredients

  • 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
  • 12 whole Red Potatos, Sliced Thin
  • 1 whole Onion, Chopped
  • 1-1/2 pound Italian Sausage
  • 1/2 teaspoon Red Pepper Flakes (more To Taste)
  • 2 cups Low Sodium Chicken Broth
  • 2 cups Whole Milk
  • 4 cups Half-and-half
  • Splash Of Heavy Cream
  • Fresh Or Dried Oregano
  • Black Pepper To Taste

Preparation Instructions

Prepare the kale and set it aside.

In a medium pot. boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

Here’s a pic of mine!  I noticed the recipe made the soup a lot creamier than the original…maybe hold back on the half and half and add more chicken broth!

zuppa

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