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Had some ingredients I needed to use so I decided to make Zuppa Toscana again, but this time with 3 new ingredients. Diced tomatoes, celery, and bowtie pasta. Mild sausage this time because I wasn't in a spicy mood today. Also the recipe asks for kale but I use spinach instead. Oh, and I didn't use cream, I used the rest of our 2% milk cuz it was past its sell date.
Recipe:
https://natashaskitchen.com/zuppa-t.....-recipe-video/
Thoughts: First of all, this soup is really pretty looking and I tried to show as many ingredients as I could. Tastes pretty good! It's got a lot in it so you can get your fill with it pretty easily. I like the addition of acidity and sweetness from the tomatoes and the pasta adds a new texture into the mix. I kinda want more seasonings though... just not sure what kind would be good.Recipe is as follows:
Servings: 8 bowls
6 oz BACON, chopped
1 lb Italian Sausage, hot or mild
1 medium head garlic, 10 large cloves, peeled and minced or pressed
1 medium onion, finely diced
6 cups chicken broth/stock, (48 oz)
4 cups water, (32 oz)
5 medium russet potatoes, peeled and chopped into 1/4" thick pieces
1 kale bundle, leaves stripped and chopped (6 cups)
1 cup whipping cream
Salt and black pepper to taste
Parmesan cheese to serve, optional
Instructions
In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins).
Remove BACON to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
Add 6 cups broth and 4 cups water and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with BACON and grated parmesan.
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