Thursday, February 26, 2015

COPYCAT RECIPE FOR OLIVE GARDEN'S ZUPPA TOSCANA SOUP

If you love this soup at the Olive Garden, try making it at home.

  • 4 slices bacon, diced
  • 1 pound spicy Italian sausage, casing removed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 3 russet potatoes, peeled and thinly sliced
  • 3 cups baby spinach
  • 1 1/2 cups heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon.

Yield: 6 servings
NOTES
Adapted from The Recipe Critic
I got this recipe from Damn Delicious

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