Wednesday, February 20, 2013

Eats by Rikki: Zuppa Toscana

HoneyB and I were visiting our friends a couple of months ago and they had made the most amazing soup!  She asked, "Have you had the Zuppa Toscana from Olive Garden?"  I said no, because I can't even remember the last time I had eaten at Olive Garden.  Little did I know, this treasure was hiding there!  Here is the recipe I used.  I added more kale and substituted some healthier options.  It came out amazing.  Even HoneyB and his brother liked it and HoneyB isn't a huge fan of soups.  
1 lb. of organic chicken sausage
8 small red potatoes (I only used 8, but I thought it could have used a few more)
1 large onion, chopped
4 pieces of cooked bacon, sliced
2 garlic cloves, minced
4 cups chopped kale, stems removed (I only put 4 cups, but I thought it could have used one or two more)
3 cups organic, low sodium chicken broth
4 cups water
1 cup milk (The original recipe asked for heavy whipping cream)

Chop or slice the sausage and brown in your soup pot.

In a separate pan, brown the onion, garlic and potatoes - the potatoes will not cook, you just want to get them a  little browned.

Once your sausage has browned, remove them from the pot and set aside.
In the emptied soup pot, add the chicken broth and water and stir. 

Bring the broth and water to a boil, then add the potatoes, garlic and onion.  Cook until the potatoes are done.

Add the cooked sausage, bacon, kale and milk.  Simmer for 10 minutes.

Serve in a bowl with a side of warm bread.


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