Sunday, May 3, 2020

Zuppa Toscana



Zuppa Toscana



Creamy Zuppa Toscana recipe, full of crumbled sausage, crispy bacon and tender potatoes in a creamy broth! Make this Olive Garden Soup right at home. Low carb option included!


Ingredients
  • 6 cups water (48 oz)
  • 6 oz beef chopped
  • 1 cup whipping cream
  • 1 medium onion finely diced
  • Salt and black pepper to taste
  • 4 cups chicken broth/stock (32 oz)
  • Parmesan cheese to serve optional
  • 1 lb Italian Sausage The "Hot" variety
  • 1 kale bundle leaves stripped and chopped
  • 1 medium head garlic 10 large cloves, peeled and minced or pressed
  • 5 medium russet potatoes peeled and chopped into 1/4" thick pieces


Instructions
  1. In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped beef and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
  2. Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
  3. Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
  4. Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
  5. When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
  6. Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with beef and grated parmesan. Enjoy your Soup!