Olive Garden Zuppa Toscana Soup
By á-67018
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Ingredients
- 1 pound spicy Italian sausage
- 1 pound sweet Italian sausage
- 1 pound bacon, chopped
- 12 cups chicken stock
- 6 large russet potatoes, scrubbed clean and cubed
- 4 cloves garlic, chopped
- 1 extra large sweet onion, chopped
- 1 large head kale, chopped
- 2 cup heavy whipping cream
- salt and pepper, to taste
Details
Adapted from facebook.com
Preparation
Step 1
* In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
* In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
* Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.
* Add the sausage, bacon kale, chicken stock and cream to the pot.
* Simmer until the potatoes are tender. Do NOT allow to boil.
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