The production procedure is extremely simple, you just require to comply with the techniques that we have actually written on this web page. The following are the stages of how to cook Zuppa Toscana Soup (Olive Garden Copycat Recipe).
If you haven’t ever tried it at Olive Garden I’ll tell you a little about it about it. It is pure comfort food. The end. Okay seriously, even though it doesn’t consist of a lot of ingredients or anything fancy it still has such a delicious flavor it is just good homestyle soup.
Ingredients
2 tsp olive oil
1 lb Italian Sausage (casings removed if necessary)
4 oz bacon (about 4 slices), diced into small pieces*
1 cup chopped yellow onion (about 1 small onion)
3 (14.5 oz) cans low-sodium chicken broth
2 cups water
1 1/2 lbs Russet potatoes , scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
1 1/2 tsp granulated sugar
1/2 tsp fennel seeds , slightly crushed**
Salt and freshly ground black pepper
2 cups half and half
1 1/2 cups packed chopped kale
Finely shredded Romano cheese for serving , optional
Instructions
- Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 – 5 minutes longer.
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- Visit Zuppa Toscana Soup (Olive Garden Copycat Recipe) @ www.cookingclassy.com for full instructions
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