If you ever tried this creamy and hearty Zuppa Toscana soup at Olive Garden Restaurant you probably fell in love with it.Well… you can enjoy this soup at home with this easy simple recipe.When ever I cook it at home,all I hear is “it’s better then Olive Garden!”.It’s super-delicious and perfect comfort soup.
Ingredients:
1 onion chopped
5-6 cloves garlic minced
4-5 slices bacon or pancetta diced
1 lb. Italian hot sausage (casing removed) or homemade recipe below
6-8 russet potatoes or 2-3 baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)
4 quarts (16 cups) chicken broth
1 cup heavy whipping cream
1 bundle of kale chopped
1/2 cup grated parmesan cheese
1/4 cup romano cheese optional
salt and black pepper
2 tablespoons butter
Sausage:
4 chicken thighs grinded or 1 lb ground chicken.
6 garlic cloves crushed
1 teaspoon dry basil
1/4 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
salt and black pepper
Directions for sausage:
Combine all ingredients well.Take little pieces of meat and arrange on baking pan.
Bring pot of broth to a boil.
While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.
When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.
Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.
* I don’t like to use drippings,but you can use drippings if you like and not add butter.
Ingredients
- Ingredients:
- 1 onion chopped
- 5-6 cloves garlic minced
- 4-5 slices bacon or pancetta diced
- 1 lb. Italian hot sausage (casing removed) or homemade recipe below
- 6-8 russet potatoes or 2-3 baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)
- 4 quarts (16 cups) chicken broth
- 1 cup heavy whipping cream
- 1 bundle of kale chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup romano cheese optional
- salt and black pepper
- 2 tablespoons butter
- Sausage:
- 4 chicken thighs grinded or 1 lb ground chicken.
- 6 garlic cloves crushed
- 1 teaspoon dry basil
- 1/4 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- salt and black pepper
Instructions
- Directions for sausage:
- Combine all ingredients well.Take little pieces of meat and arrange on baking pan.
- Bring pot of broth to a boil.
- While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.
- When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.
- Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.
- * I don't like to use drippings,but you can use drippings if you like and not add butter.
