Recipe

Zuppa Toscana Soup (olive Garden Clone) Recipe

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Ingredients

1 lb sweet Italian sausage .
black pepper .
1/2-1 tsp salt, depending on taste .
3 garlic cloves, minced .
2 tbsps olive oil .
2/3 c cream or half-and-half cream .
2 (32 oz) kitchen basics chicken stock (don't substitute with broth) or 2 quarts homemade chicken stock (don't substitute with broth) .
3 pieces bacon .
6 c water .
1/4 tsp ground aniseed .
1 bunch swiss chard or kale, cut into bite size pieces .
1 dash red pepper flakes .
3-4 large russet potatoes, peeled & sliced .
1 large onion white, sliced fine

Directions

Step #1 Bring chicken stock & water to a light boil & add potatoes.
Step #2 In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done & remove (but do not add bacon to the soup, save for a BLT or something).
Step #3 Sauté the onion in the bacon rendering until almost caramelized (golden color).
Step #4 Remove & put in boiling stock.
Step #5 In the same skillet add olive oil & cook Italian sausage (with casings removed).
Step #6 Add garlic with the sausage & cook this until sausage is done & the consistency of ground hamburger meat.
Step #7 Add mixture to the stock.
Step #8 By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
Step #9 When they are done reduce heat & add cream & Swiss chard, salt, anise, red pepper, black pepper.
Step #10 Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).
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