Olive Gardens Zuppa Toscana Copycat Recipe Recipeste

Zuppa Toscana {Olive Garden Copycat!} The …

WEBJan 10, 2022 · Add potatoes. Add the peeled, diced potatoes, bring to a boil, and cook at a low boil until the potatoes are fork tender (about 10 …

Rating: 5/5(5)
1. Brown sausage in a large Dutch oven over medium-high heat until no longer pink. Use a slotted spoon to remove the cooked sausage to a paper towel-lined plate.
2. In the same pot, cook bacon until crisp. Remove to the plate with the sausage.
3. Drain off almost all of the grease, leaving about 1 tablespoon in the pot. Add onions and cook over medium-high heat just until soft (about 5 minutes). Stir in garlic and cook for 1 more minute. Sprinkle flour over top, and cook and stir for 1 minute. Gradually stir in the chicken broth, scraping the browned bits from the bottom of the pot (there’s so much flavor there!). Add potatoes and bring to a boil. Gently boil for about 10-15 minutes, or until potatoes are tender.
4. Reduce heat to low. Stir in cooked sausage and bacon. Season with salt and pepper, to taste. Simmer for 10 more minutes. Add kale and cream. Cook and stir for about 5 more minutes, or until kale is wilted. Do not boil. Ladle into individual bowls, garnish with Parmesan or parsley, and serve!

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Zuppa Toscana Recipe Food Network Kitchen Food Network

WEBJan 24, 2019 · Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until …

1. Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
2. Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
3. Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

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