Zuppa Toscana, 5*

This is a very hearty and tasty soup.  My husband said it was the best soup he has had.

 

I adapted this recipe from one on AllRecipes.com

If you like the zuppa toscana at Olive Garden, you will love this rendition.  It is a bit healthier, as there is no cream.

 

 

3 Italian sausage links

3 slices bacon

4 medium potatoes, peeled and thinly sliced

1 large onion diced

4-5 cans chicken broth

1 t crushed red pepper

1 T minced garlic

1 cup of milk

1 T cornstarch

1 T brown sugar

pinch of nutmeg

1/2 bunch of kale, stems removed, julienned

 

In a heavy dutch oven, cook the bacon and sausage, crumbling to small pieces as it cooks. When no longer pick, drain and set aside.  Remove drippings from pan except for 1/2 T.  Saute the onions in the drippings til beginning to caramelize.  Add the minced garlic, cook a minute or two until very fragrant.   Pour chicken broth into dutch oven, with onions and garlic.  Add sliced potatoes, bring to boil.  Cook until potatoes are tender, approx 20 min.  Reduce heat.  Mix cornstarch and nutmeg into the cup of milk, stir well.  Add to broth mixture, bring to boil to thicken.  Add brown sugar.  Stir in cooked sausage and kale.  Heat til kale is wilted.  

 

Enjoy.  If you prefer thicker, you can use less stock and more potatoes.

 

I love the Zuppa Toscana at Olive Garden.  This was BETTER.  We gave it 5 *