When my family visits, they like to visit Olive Garden for dinner. I am fine with their meals, but what I really love is their Zuppa Toscana soup. An internet search produced the original recipe, but it made nearly FIVE gallons at a time - just a bit more than my family eats at a typical meal. I adapted it and made a few slight changes to come up with the recipe that follows. Now you just need to pick up some soft rolls (from All Seasons!) to dip in your soup in place of breadsticks and you are all set for your very own OG experience without leaving home!
Yield: 2 1/2 qts (10 cups)
2-3 slices diced bacon
1/2 lb ground sausage
¼ - ½ tsp crushed red pepper (according to taste)
¼ lb yellow onion, grated (~1/2 onion)
2-3 minced cloves garlic
5 cups hot water
2 TB chicken soup base
1 1/4 lbs yellow potatoes, ¼” sliced (~2 large russets)
2 oz (1/8 lb) fresh kale, 3/4” cut (~ 1 cup, chopped)
½ cup heavy cream (or milk)
1/2 tsp salt
1 tsp black pepper
½ tsp mustard powder
Cook bacon in microwave; save grease. Preheat pot to Med-High heat. Add sausage & red pepper. Cook until internal temp reaches 165 F, approximately 10 minutes. Break up large pieces. Remove from pot & drain well. Place bacon & onion in pot. Cook until onions are transparent, approximately 15 minutes. Add garlic puree, sauté 1 minute. Add water and chicken base. Stir with whisk until base is dissolved. Bring to a boil. Add potatoes and cook until tender, approximately 15 minutes. Reduce heat to Med. Break up potatoes with masher. Add kale, sausage, and cream. Simmer 5 minutes.
*mustard greens also work in place of kale
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