Olive Garden Copycat Zuppa Toscana


    1 lb Italian sausage (I like moderate sausage)
    2 massive russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
    1 large vidalia onion, chopped
    four slices cooked bacon, chopped
    1 teaspoon Accent seasoning (non-compulsory)
    1⁄2 teaspoon salt
    1⁄four teaspoon black pepper
    1⁄2 teaspoon crimson pepper flakes
    2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
    2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
    2 (8 ounce) cans chook broth, add i envelope of fowl bouillon for added flavor
    1 quart water
    2 teaspoons flour or 2 teaspoons cornstarch, blended with sufficient water to make a paste
    1 cup heavy whipping cream (tempered)


    Chop or slice raw sausage into small portions and cook dinner till browned and meat is ground in bottom of your soup pan over med-excessive warmth.
    Add onions, garlic, salt, pepper, and purple pepper flakes to Sausage and cook until onions are clean and aromatics of the seasonings blend together.
    Reduce warmness again to medium and region, potatoes, in the pot. And slowly upload the Chicken Stock and water and stir. (use Chicken Bouillon envelope for additonal taste is Chicken Stock is susceptible).
    Cook on medium warmth until potatoes are carried out and stir occasionally. Once Potatoes are executed, Add flour or cornstarch and simmer for every other 15 mins.
    Reduce heat to lowest putting and sprinkle in your kale and cooked bacon and slowly pour cream at the same time as stirring.
    Check for taste and then serve.

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