My Kinda Zuppa Toscana Food

COPYCAT ZUPPA TOSCANA

Steps:

• 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.
• 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.
• 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.

ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees.
• Place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
• Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
• Remove bacon and crumble.
• Add garlic to the onions and cook an additional 1 minute.
• Add chicken base, water and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale and cream.
• Simmer 4 minutes and serve.

MY KINDA ZUPPA TOSCANA

Steps:

• Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
• In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
• Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
• Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
• Garnish with chopped italian parsley or chives, serve hot with slices of bread.

ZUPPA TOSCANA SOUP

Steps:

• Combine the stock and cream in a saucepan over medium heat.
• Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
• Add the kale.
• Grill or sauté the sausage. When cooked and cooled, cut the sausage in an angle about 1/2-inch thick. Add the sausage to the soup.
• Add the spices and let the soup simmer for about 2 hours. Stir occasionally.

OLIVE GARDEN LOWER FAT ZUPPA TOSCANA

Steps:

• Sauté sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
• Add onion to pan and sauté until softened.
• Add garlic and cook one minute.
• Add water, chicken base, and potato.
• Bring to boil, then simmer 15 minutes.
• Add kale, cook another 5 minutes.
• Stir in sausage, bacon and milk.
• Simmer 5 minutes. Serve.

OLIVE GARDEN'S ZUPPA TOSCANA

Steps:

• Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
• In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 minutes or until the onions are soft.
• Add the chicken stock and water. Bring to a boil.
• Add potatoes and cook until soft, about 15-20 minutes.
• Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
• Add kale just before serving.
• ENJOY!