Wednesday, April 11, 2012
Sharing the Love: Zuppa Toscana
This is a copycat version on the Zuppa Toscana soup at Olive Garden. (If you have the Magnolia Lane cookbook, it's on page 168.) It's absolutely scrumptious!
1 16 oz package spicy or hot sausage, cooked and crumbled
4 strips of bacon
3/4 c onion, diced
2 cloves garlic, minced
6 c chicken broth
4 sm or 2 m potatoes, skin on (I prefer red or Yukon, but Russet work fine), thinly sliced
2 c kale leaves, chopped (stems removed)
1/2 c heavy cream
Brown sausage and set aside. In large saucepan or stockpot, cook bacon and onion over medium heat until onions are translucent. Add garlic and cook an additional minute. Add chicken broth and potatoes, bring to a boil, then turn down heat and simmer for 15 minutes. Add sausage, kale, and heavy cream. Turn off burner and let rest for five minutes while everything incorporates and your kale wilts down.
If you want to really do it right, whip up these in your breadmaker:
9 oz warm water
3 T olive oil
1/2 tsp minced garlic
3 c flour
2 tsp yeast
1 tsp salt
Add all ingredients according to your breadmaker instructions. Run on dough cycle. Lay flat on greased cookie sheet. Top with a little olive oil and sprinkle with garlic salt (and rosemary if you have it!). Cut into narrow strips with a cookie cutter. Bake at 350 for 20 - 25 minutes. Break apart and enjoy with soup!