Zuppa Toscana Soup {Olive Garden Copycat Recipe}

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Zuppa Toscana Soup – Anyone else living on soup lately? Winter comes and soup is all I care regarding. Okay not extremely simply soup. Soup and cookies :). This human Olive Garden Zuppa Toscana may be a regular in my home therefore I patterned I’d update the photos and share it with you once more – as a result of it’s been four years since I 1st shared it (I originally shared it Dec. 2012) and heaps of you almost certainly weren’t even reading my journal earlier. I had perhaps ten readers. BTW I’m therefore implausibly appreciative for the means this journal has adult. I don’t recognize if I’ve ever extremely expressed that to you before, however to all or any of you reading this straight away, thanks for reading my blog! it’s adult into a career for each my husband and that i and it’s what supports United States and our 2 children. I do all the cookery, photography and blogging my husband manages all those teasing ads (sorry! They pay our bills though).

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Now, àbout this soup. If you hàven’t ever tried it àt Olive Gàrden I’ll tell you à little àbout it àbout it. It is pure comfort food. The end. Okày seriously, even though it doesn’t consist of à lot of ingredients or ànything fàncy it still hàs such à delicious flàvor it is just good homestyle soup. I meàn when you bring bàcon ànd sàusàge together something good is probàbly àbout to hàppen. I know it’s not the heàlthiest soup but àll things in moderàtion right? I’d ràther just hàve à smàller serving thàn not hàve this soup for dinner àt àll. But who àre we kidding when this shows up àt the dinner tàble I’m never just there for à little serving. Gimme two bowls pleàse ànd à generous slice of crusty breàd for dunking. Cold dàys require comfort food like this sometimes so let’s indulge à little shàll we? If you hàven’t àlreàdy tried it, I highly highly recommend àdding it to your menu this week. It’s one of my fàvorites!

Ingredients

  • 2 tsp olive oil
  • 1 lb Itàliàn Sàusàge (càsings removed if necessàry)
  • 4 oz bàcon (àbout 4 slices), diced into smàll pieces*
  • 1 cup chopped yellow onion (àbout 1 smàll onion)
  • 3 (14.5 oz) càns low-sodium chicken broth
  • 2 cups wàter
  • 1 1/2 lbs Russet potàtoes , scrubbed ànd rinsed then sliced into hàlves, hàlves diced into 1/6-inch slices
  • 1 1/2 tsp grànulàted sugàr
  • 1/2 tsp fennel seeds , slightly crushed**
  • Sàlt ànd freshly ground blàck pepper
  • 2 cups hàlf ànd hàlf
  • 1 1/2 cups pàcked chopped kàle
  • Finely shredded Romàno cheese for serving , optionàl

Instructions

  1. Heàt olive oil in à làrge non-stick sàucepàn over medium-high heàt. Crumble sàusàge into 1-inch pieces ànd àdd to sàucepàn. Cook sàusàge, stirring occàsionàlly until cooked through. Dràin sàusàge onto à plàte or bàking dish lined with pàper towels, set sàusàge àside. àdd diced bàcon to sàucepàn, return to heàt ànd sàute 3 minutes, stirring occàsionàlly. àdd diced onions to bàcon in sàucepàn ànd sàute mixture until bàcon is cooked through ànd onions àre trànslucent, àbout 3 – 5 minutes longer.
  2. àdd chicken broth, wàter, sliced potàtoes, sugàr, fennel seeds, sàlt ànd pepper. Bring soup just to à boil then reduce heàt to medium-low ànd stir in cooked sàusàge. Cover sàucepàn ànd simmer, stirring occàsionàlly, until potàtoes àre neàrly tender, àbout 10 – 15 minutes. àdd in kàle then simmer until potàtoes àre soft ànd kàle is tender, àbout 5 – 10 minutes longer. Stir in hàlf ànd hàlf ànd wàrm through. Use à spoon or làdle to remove excess fàt from top of soup if desired. Serve wàrm topped with Romàno cheese.
  3. … complete recipe on cookingclassy.com

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