Thursday, April 29, 2010

Olive Garden "Zuppa Toscana"

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Years ago when we ate at the Olive Garden my daughter ordered the soup and went on and on about how yummy it was. All I could think of is, “that is such a simple soup”? I can make that.
I did some research as I always do and this is what I came up with.

Kale is a healthy, extremely ignored vegetable that works wonderfully in this soup. I always get two bunches, because, I think the bunches are shrinking and it really makes this soup.
To prepare the kale; remove the tough stem and tear up the leaves as you would lettuce for salad.



OLIVE GARDEN “ZUPPA TOSCANA”
1 pound ground Italian sausage
¼ -1 tsp. crushed red peppers, depending on how spicy you like it
1 large onion, diced small
2 cloves garlic, minced
1 tsp. kosher salt
¼ tsp. black pepper
1 ½ pounds red potatoes, cut into half moon slices (about 3-4 med)
2 14oz. cans chicken broth
6 ½ cups water
2 cups heavy cream, depending on your own personal taste
2 bunches kale, tough stem removed

In a large pot, brown the Italian sausage breaking it up as it cooks. Drain the fat and return to the pot.

Add onions, crushed red peppers and garlic, cook until onions are soft.

Add sliced potatoes and season with salt and pepper. Stir to mix

Add water and chicken broth and bring to a boil. Lower heat to a simmer and cook for 15 minutes or until potatoes are cooked.

When potatoes are cooked, add cream and kale. Don’t boil. Simmer for 5 minutes to heat the cream and kale.

Serve with a crusty French roll.


MORE SOUP RECIPES

CHICKEN CORN SOUP

VEGETABLE BEAN SOUP

SPICY KOREAN BEEF SOUP

CHINESE RICE SOUP (JOOK)

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