Saturday, February 4, 2017

Copycat Olive Garden Zuppa Tuscana #Recipe @PegCochran

Earlier this week we had Lucy Burdette's copycat pasta e fagioli recipe from Olive Garden and now here's another copycat Olive Garden recipe--Zuppa Tuscana.  Whenever I go there for lunch and get the soup/salad/breaksticks entree, I opt for this soup.

It's super easy to make and is a great dinner along with some crusty bread!



1 lb. Italian sausage (I chose mild Italian turkey sausage)
1 tablespoon olive oil
2 or 3 large baking potatoes, diced (I went with 3 because I could happily live on potatoes)
1 large onion, chopped
1/4 cup bacon bits (optional--I left this out but you could also crumble real bacon into the soup)
2 garlic cloves, minced
2 cups kale or Swiss chard (I went with the chard--hubby thinks he doesn't like kale)
2 8-ounce cans chicken broth
1 quart water
1 cup heavy cream

Slice sausage (uncooked) into small pieces and brown in olive oil.  Add onions and garlic and cook until onion is wilted.






Add chicken broth, water and potatoes.  Cook until potatoes are tender.



Add salt and pepper to taste and optional bacon bits.  Simmer soup for 10 minutes.

Turn heat to low and add kale or Swiss chard and cream.  Heat until greens are tender and soup is warmed through.





Buon Appetito!!






9 comments:

  1. It's so cold in Kentucky. This looks good and comfy!

    ReplyDelete
  2. Hearty soup in winter--there's something very basic and warming about that. Those Tuscans sure know how to eat!

    ReplyDelete
  3. This is one of my favorite soups on earth! I made it once, years ago, but since I ate the entire pot by myself, I haven't made it again. Thanks for sharing the recipe!

    ReplyDelete
    Replies
    1. I know what you mean Amanda!I had to share with my hubby or else I would have eaten the whole pot, too!

      Delete
  4. Tasty!
    How could anything with cream in it not be yummy?!

    ReplyDelete
    Replies
    1. I know, right? Cream makes everything taste good!

      Delete