Zuppa Toscana Soup Recipe
Anyone else living on soup lately? Winter comes and soup is all I care about. Okay not really just soup. Soup and cookies :). This Copycat Olive Garden Zuppa Toscana is a regular in my home. Now, about this soup. If you haven�t ever tried it at Olive Garden I�ll tell you a little about it about it. It is pure comfort food. The end.
Okay seriously, even though it doesn�t consist of a lot of ingredients or anything fancy it still has such a delicious flavor it is just good homestyle soup. I mean when you bring bacon and sausage together something good is probably about to happen. I know it�s not the healthiest soup but all things in moderation right? I�d rather just have a smaller serving than not have this soup for dinner at all.
But who are we kidding when this shows up at the dinner table I�m never just there for a little serving. Gimme two bowls please and a generous slice of crusty bread for dunking. Cold days require comfort food like this sometimes so let�s indulge a little shall we? If you haven�t already tried it, I highly highly recommend adding it to your menu this week. It�s one of my favorites!
Ingredients
- 2 tsp olive oil
- 1 lb It�li�n S�us�ge (c�sings removed if necess�ry)
- 4 oz b�con (�bout 4 slices), diced into sm�ll pieces*
- 1 cup chopped yellow onion (�bout 1 sm�ll onion)
- 3 (14.5 oz) c�ns low-sodium chicken broth
- 2 cups w�ter
- 1 1/2 lbs Russet pot�toes, scrubbed �nd rinsed then sliced into h�lves, h�lves diced into 1/6-inch slices
- 1 1/2 tsp gr�nul�ted sug�r
- 1/2 tsp fennel seeds, slightly crushed**
- S�lt �nd freshly ground bl�ck pepper
- 2 cups h�lf �nd h�lf
- 1 1/2 cups p�cked chopped k�le
- Finely shredded Rom�no cheese for serving, option�l
Directions
- Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
- Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
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