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| Copycat Olive Garden Zuppa Toscana |
Ingredients
- 5 slices bacon cooked and crumbled
- 1 lb ground Italian sausage
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 32 oz container chicken stock or 4 cups
- 3 cups russet potatoes cubed
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups kale washed and cut into bite size pieces
- 1 1/2 cups
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Garnish: Parmesan cheese grated, to taste
Instructions
- 1st chop your kale. If you've got ne'er worked with greens before, it is vital to get rid of the stems and wash any grit off.
- Cut the kale in a very "V" pattern to separate the leaves from the stem.
- chop leaves into bite size items.
- you wish regarding two cups price of leaves.
- Then throw kale into a strainer and rinse well to get rid of any dirt or grit that may still be hanging on.
- Let it drain well.
- Meanwhile, in a very giant pot, brown and crumble sausage in conjunction with onions.
- throughout the last couple minutes of preparation, supply minced garlic.
- Once au gratin, drain excess grease.
- come back sausage mixture back to pot and pour in chicken broth.
- Then add in cubed potatoes.
- cowl pot and permit potatoes to simmer for regarding 15-20 minutes, till tender.
- Once potatoes ar tender, pour in cream and stir.
- Season with salt and pepper.
- Then add in kale and shredded, au gratin bacon.
- Stir again. Bring mixture make a copy to a simmer and permit the kale to melt and wilt.
- provides it a style check (be careful - it's hot!) and see if you wish additional seasoning like salt or pepper.
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