Wednesday, October 6, 2010

Zuppa Toscana Soup

Every Semester when I was in college a group of my friends would go to Olive Garden for lunch. I always looked forward to getting together. It was a great time to talk about our professors, other students, and what we had going on in our own lives. We have all since graduated. We all live pretty far apart, and are busy with new chapters in our lives, but I will always cherish those times. After posting the Frappe copycat, Jenny asked me to try one of her favorites, Zuppa Soup. I have to say I was seriously worried about not being able to find something close, but I have had success with the recipe from Two Peas and Their Pod.


Zuppa Toscano Soup- adapted from Two Peas and Their Pod

1 pound Italian sausage, casing removed
1 large white onion, diced
3 cloves garlic, minced
8 cups chicken broth
2 cups Water
1 cup Heavy cream
3 large Russet potatoes, peeled and thinly sliced
1 large bag precut kale
Salt and pepper, to taste
Red pepper flakes, optional
Parmesan cheese, grated

In a large pot, place sausage, garlic, and onion. Sauté  over medium heat until no longer pink.  Add potatoes, stock, and water. Cook the potatoes until almost tender. Add kale and cream and cook for about 5 minutes more. The potatoes should be tender and the kale should be just wilted.  Season to taste and serve with fresh grated Parmesan cheese. 

*Disclaimer- If you want really authentic Olive garden soup, place 1 potato slice, 2 pieces of sausage, and 1 small piece of kale in the bowl, surround with broth.


Thanks for reading, and if you have a comment or recipe that you would like me to try out email me at betterthanabox@ gmail.com, and if you ever find something that you think someone else would enjoy- send them a link.

Happy Cooking!!

Joy

1 comment:

sugarcookie067 said...

How about a veggie lasagna sometime in the future. I have a pretty good recipe from the PA Grange cookbook, but maybe you have a better recipe.