HOW TO MAKE HOMEMADE ZUPPA TOSCANA
It’s the ideal version of your favorite restaurant’s dish, complete with crumbled spicy sausage, smooth potatoes, and an ultra-creamy broth. Because the Zuppa Toscana served at Olive Garden is my husband’s all-time favorite soup, it was only logical for me to try to figure out how to make it at home (at a fraction of the cost)! This soup contains all of the wonderful flavors that are found in the soup served at Olive Garden, but cooking it at home is considerably more simple, and I believe it tastes much better! If you have never had this soup before, it is a velvety soup that consists of soft potatoes, spicy Italian sausage, crispy bacon, and kale for its nutritive benefits.
The ingredients for the soup known as zuppa toscana include crumbled Italian sausage, bacon, potatoes, kale, chicken broth, and cream. The mixture is comforting to the soul and extremely irresistible to the sense of taste. The fact that you don’t need a lot of ingredients to get such a full taste in this soup is one of the aspects of this recipe that I enjoy the most!
The leftovers are even better the next day! Frozen, I’m not exactly sure. When frozen, soups that include dairy have the predisposition to separate into their individual components. If you choose to store this soup in the freezer, you should do so before adding the cream and kale to the pot. Simply include them while the soup is being warmed up.
INGREDIENTS:
Ground spicy Italian sausage
8 slices.Of bacon – diced.
A medium yellow onion – diced.
2 cloves.Of garlic – minced.
2 large spoons.Of flour.
Chicken stock; I used 32 ounces.
4 large russet potatoes – diced.
1 Cup.Of heavy cream.
1/2 bunch of kale.
Salt and pepper – to taste.
Pinch of red pepper flakes – optional.
DIRECTIONS:
Step 1:
Prepare a big soup pot with a heavy bottom or a Dutch oven on a heat setting between medium and high. After adding a very thin layer of oil, brown the sausage while breaking it up as it cooks. After it has been thoroughly drained, transfer it to a platter.
Step 2:
Fry the bacon in the fat that’s left over from the sausage until it’s crispy, then transfer it to the platter with the sausage. Remove all of the bacon oil, leaving just one to one and a half tablespoons.
Step 3:
Cook the onion in the saucepan for five minutes before adding the garlic for the last minute of cooking.
Step 4:
In the saucepan, sprinkle flour over the onion and garlic, then mix everything together. While you pour in the chicken stock, whisk the mixture constantly.
Step 5:
After adding the potatoes, bring the mixture to a boil. Cook potatoes over low heat for about 15 minutes, or until they can be easily pierced with a fork.
Step 6:
Mix in the sausage that has been cooked, the majority of the bacon, the heavy cream, and the greens. While stirring, simmer the kale for five to ten minutes, or until it has wilted.
Step 7:
If you want it spicy, add some crushed red pepper flakes along with the salt and pepper. Enjoy your meal with the leftover bacon on top!
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