Zuppa Toscana
From Semigourmet53 8 years ago
- 1 hour to make
- Serves 8
this is my version (copy) of Olive Garden's Zuppa Toscana.
Ingredients
- 1 pound mild Italian sausage shopping list
- 1 ½ cups chopped onion shopping list
- ¼ cup real bacon bits shopping list
- 2 cloves or teaspoons minced garlic shopping list
- 2 cups diced russet potatoes shopping list
- 2 cups chopped fresh spinach or kale shopping list
- 6 cups chicken broth shopping list
- 1 large teaspoon chicken base, or bouillon shopping list
- ½ cup half and half or heavy cream shopping list
How to make it
- 1. In a large stock pot cook and crumble sausage. After cooked thoroughly using a turkey baster “suck” out as much of the fat as you can, then using a wad of paper towels wipe bottom of pot around and under the sausage to remove more of the fat.
- 2. Add onion, and bacon bits; stir and cook for 2 to 3 minutes. Add garlic; cook another minute, then add broth and potatoes. If using kale I like to add it now. Bring to a boil and turn down to a simmer cook exactly 15 minutes. Add half and half and spinach (if using) at this point. Cook 4 more minutes. And serve with grated Parmigian Reggiano, or Pecorino Romano cheese. And a little freshly ground black pepper
- Serving size: 1 ½ to 2 cups
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