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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Olive Garden Zuppa Toscana Recipe

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This recipe for Olive Garden Zuppa Toscana is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs ground Italian sausage (I used 1 lb. hot and 1 lb. sweet)
2 teaspoons crushed red peppers
1 large diced white onion
4 strips of thick sliced bacon, uncooked
2 teaspoon garlic puree
10 cups low sodium chicken broth (I used 50% less sodium broth)
2 cups ˝ and ˝
3 lbs cubed Russet potatoes
˝ a bunch of kale , chopped
Directions:
Directions:
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic for approximately 15 minutes. or until the onions are soft.

3. Add the chicken broth to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.

5. Add ˝ and ˝ and cook until thoroughly heated.

6. Stir in the sausage.

7. Add kale just before serving. (Note: I let mine cook a little while after I added it to wilt it just a little.)
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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