ZUPPA TOSCANA RECIPE

For the month of January (National Soup Month), Thursdays are our days to feature yummy, hearty soup recipes!  Today you can plan to warm up with a bowl of Zuppa Toscana, almost exactly like the Olive Garden makes!

Today’s fact:  The most popular theory of where the word “soup” originated is that it stems from the word “sop”. People would pour broth over a slice of bread which would “sop” up the broth.

Today’s tip:  To make soups or stews thicker, try adding a tablespoon or more of instant potatoes or one-half cup rolled oats or wheat flakes.

Today’s recipeZuppa Toscana Soup

zuppa toscana, soup, potatoes, kale(This is a rip-off recipe from the Olive Garden’s delicious soup.)

Ingredients:

1 lb Hot Italian Sausage, crumbled
4 strips bacon, crumbled
3 cups water
4 cups chicken broth
4 large potatoes, cubed
2 garlic cloves, crushed
1 medium onion, chopped
2 cups kale, chopped
1 cup heavy whipping cream
Salt & pepper to taste
Parmesan cheese

Directions:

1. In a skillet over medium-high heat, brown sausage.  Drain and set aside.
2. In same skillet brown bacon.  Drain and set aside.
3. Place water, broth, potatoes, garlic, and onion in a pot.  Simmer over medium heat until potatoes are tender.
4. Add sausage and bacon to pot and simmer for 10 minutes.
5. Add kale and cream to pot, season with salt and pepper, heat through.
6. Add parmesan to individual servings.

Becky Finfrock
ICGA/ICMB Communications Assistant

 

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