Grab your big pot and simmer down some comfy, creamy, yummy-ness.
I love a good copycat recipe. Especially one that is so close to the original I could fool company, if wanted to. Plus, this is a one pot wonder so it's extra easy. Zuppa Toscana is sasuage-kale soup made popular by Olive Garden. It is so filling, rich & scrumptious. Pair it with a quick salad and some breadsticks for a full meal. I wanted to bring this one out of the vault before it's to warm to even think about cooking. Since it's mid-March, I thought I better get on it.
Here in the Midwest from June until September it's 100° plus and humid. So. Humid. The kind of sweltering where it feels like you're trying to breathe underwateras soon as you step outside. Who knew the middle of America (literally) cold be so dang hot? Not ideal for soups. Not only is it blazing hot here in the summer, but frigid cold & icy in the winter, so very windy, covered in tornadoes and rainey in between all of that. If you ever want the full nature experience we have you covered...come visit.
Ingredients
1 pound Italian sausage
1 teaspoon crushed red pepper flakes
4 cups red skinned potatoes sliced to a 1/4" thickness
1 bunch of Kale roughly chopped
8 cups of chicken broth
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
1½ cups heavy cream OR half and half
2 cups grated parmesan (reserve 1/4 cup for garnishing)
Pink Himalayan Sea Salt (My favorite brand)
Black pepper (optional)
1 package pre cooked real bacon crumbles (optional)
Instructions
In a large stock pot over medium-high heat, add the sausage, garlic powder, onion powder, pink Himalayan sea salt & red pepper flakes. Cook until the sausage is browned (about 10-15 minutes). While your sasuage is cooking, slice the red skinned potatoes into 1/4" slices and roughly chop the kale. Stir the sasuage occasionally. Once the sasuage is fully cooked turn the heat down to low and drain most of the grease from the pot (leaving about 1 tablespoon). Add a splash of stock to deglaze the pan, be sure to scrape the bottom with your spatuala really good to get all the yummy bits loosened up. Add in your potatoes and kale. Cover with the rest of the chicken stock and boil over medium high heat for about 15 minutes or until the potatoes are fork tender. Once the potatoes are cooked remove from the heat and drain off half of the liquid. Add in the cream, the Parmesan cheese, a dash more of the pink salt & pepper. Stir carefully so you don't break the potatoes up.
Keep warm until ready to serve. Top with a little bit more of the grated parm and some bacon crumbles for a garnish.
Enjoy!
❤️KG
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