Our first Souper Sunday of 2013 is my take on Olive Garden's Zuppa Toscana. I'm not an O.G. fan, but by golly I enjoy their soup and salad. You may hate my recipes, because I make up most of them and my measurements aren't exact. Just go with it, and I'm sure it will all be just fine. Happy Souper Sunday, players!
1lb ground sausage (I used Jimmy Dean reduced fat)
3 slices of bacon, coarsely chopped
1 chopped white onion
3 medium russet potatoes cubed
2 cans chicken broth
Minced garlic- I like a lot. You may not!
1 c chopped kale
Handful of sliced mushrooms
1 quart water
1 c (ish) heavy cream
Salt and pepper
Cook sausage, bacon and onion until thoroughly browned and onions are translucent. Bacon should not be crispy. Drain fat and put the meat and onion to the side.
In a stock pot, cook potatoes in broth, garlic and water on medium heat until tender.
Add meat, onions, mushrooms and kale. Simmer until the kale is cooked, but not mushy. About 7 minutes. Kale is gross mushy. Stir in cream before serving. Add salt and pepper to taste. I garnished with fresh Parmesan.
Y'all. This was so good. So easy. So better than the O.G. version.
Do it.
I love your recipes, especially when they call for a cup(ish)! That always makes me smile. Thanks for posting, friend. I'll be sure and try this one, although I'm sure I'll have questions in the process. Whether you know it or not, your goal is to make me a cook! I've improved!
ReplyDeleteKaty