Thursday, September 15, 2011

olive garden's "zuppa toscana"

When visiting my mother-in-law, she shared with me this recipe.
She obtained it from a recipe book that focuses on finding brand-named recipes and making them public (one of the recipes is how to make your own Twinkies!).
I was glad to accept.  {Seeing as this soup is one of my husband's favorites.}
When visiting the restaurant, he easily downs 2 bowls of this stuff {if not 3} prior to his actual dinner.
With good reason.
It's amazing!
And an absolutely perfect dish for the fall.

It's a spicy potato and sausage soup.  Serve it with salad and garlic bread and you have an all-out dinner meal {all while staying in}! Can you say "yum"?

Olive Garden's Zuppa Toscana
{serves 6}

You'll need:

1 Tbsp olive oil
1 lb. Italian sausage {w/ casing removed, crumbled}
1 onion, chopped
2 cloves garlic, minced
1/4 tsp crushed red pepper, more to taste
2-1/2 cups water
2 cans (14-1/2 ounces each) of chicken broth
3 large russet potatoes, peeled, halved lengthwise, sliced into 1/4" thick slices
1 tsp salt
1/2 tsp pepper
1/2 bunch kale, stems removed, chopped
1 cup whipping cream

Make it:

Place oil and sausage in large saucepan over med-high heat.
Cook until sausage renders fat and begins to shrink, about 5 min.
Remove sausage w/ slotted spoon to plate; set aside.
Add onion; cook, stirring occasionally, until translucent, about 5 min.
Add garlic and crushed red pepper; cook 1 min.
Add water and broth, stirring to dissolve any bits on bottom of pan.
Add potatoes, salt and pepper; heat to boiling; reduce heat; simmer 10 min.
Add kale and sausage; simmer until potatoes are tender, about 15 min.
Stir in whipping cream; heat to simmer over medium heat; cook 2 min.

Serve while hot.

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