Tuesday, September 2, 2014

Zuppa Toscana

I have heard so many rave reviews about Olive Garden's Zuppa Toscana. With all the kale our garden has been producing I just had to try making it. It turned out absolutely delicious and I have made it a couple of times now. Of course, if you're making a copycat Olive Garden soup recipe, then you've just got to serve it with some salad and breadsticks. :)

  • 3 cloves garlic, minced
  • 1 cup onion, chopped
  • 4 cups water
  • 3 teaspoons or cubes chicken bouillon
  • 1 teaspoon dried basil 
  • 3 large Russet potatoes, cut into 1/2" chunks
  • 1 pound Italian sausage, browned
  • 3 cups Kale, chopped
  • 1 cup light sour cream
  • 3/4 cup instant mashed potato flakes
  • 8 slices bacon, optional
  • shredded Parmesan cheese, optional
  1. Place garlic, onion, and sausage into a large stockpot. Cook till sausage is halfway to being cooked through. Add potatoes and cook for 5 minutes.
  2. Add water, bouillon, dried basil, pepper, and salt.
  3. Cook on med-low till potatoes are fork tender. Add kale, sour cream and potato flakes. Stir till well combined. Let simmer for another 5 minutes. 
  4. Serve topped with Parmesan cheese and bacon.

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