Copycat Olive Garden Zuppa Toscana #vegetarian #toscana

Copycat Olive Garden Zuppa Toscana #vegetarian #toscana

We as of late got an opportunity to go out to supper with certain companions of our own. That is an uncommon event around here. My better half and I don't get many date evenings. Furthermore, it is considerably harder to go out with companions who have children as well. So when that shot occurs, it beyond any doubt is decent to get the chance to go out as adults and discussion about adult stuff.

Despite the fact that discussion unavoidably swings to our children. You know how it goes. We as a whole chose to hit the OG (that is Olive Garden for the individuals who aren't hip to the term, OG). We as a whole could most likely simply go there for the soup and plate of mixed greens alone. Our companions continued saying the amount they cherish the Potato and Sausage soup at Olive Garden.

In any case, our companion is a great cook. Actually, he deals with a little family-claimed eatery in a community close to our own. He has a great deal of tips and traps on the best way to make sustenance taste great. Tip from 'our companion who will stay anonymous': Did you realize you can squash up bread garnishes to use for breading for Chicken Parmesan? He gave me that tip while I was delving into my Chicken Parmesan that night at OG. What an incredible thought!

Copycat Olive Garden Zuppa Toscana #vegetarian #toscana

Also try our recipe : THAI CUCUMBER SALAD #salad #vegetarian

 Ingredients :
  • 5 slices bacon, cooked and crumbled
  • 1 lb ground Italian sausage
  • 1  yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (32 oz) container chicken stock (4 cups)
  • 3 cups russet potatoes, cubed
  • 1 tsp. salt (to taste)
  • 1/4 tsp freshly ground black pepper (to taste)
  • 2 cups kale, washed and cut into bite size pieces
  • 1 1/2 cups heavy whipping cream
  • Garnish: Parmesan cheese, grated, to taste

  1. First chop up your kale. If you’ve never worked with greens before, it’s important to remove the stems and wash any grit off. Cut the kale in a “V” pattern to separate the leaves from the stem. Chop up leaves into bite size pieces. You want about 2 cups worth of leaves.
  2. Then throw kale into a colander and rinse well to remove any dirt or grit that might still be hanging on.  Let it drain well.
  3. Meanwhile, in a large pot, brown and crumble sausage along with onions. During the last couple minutes of cooking, toss in garlic. Once cooked, drain excess grease.
  4. Return sausage mixture back to pot and pour in chicken stock.
  5. Then add in cubed potatoes.Cover and allow potatoes to simmer for about 15-20 minutes, until tender.
  6. Once potatoes are tender, pour in heavy cream and stir. Season with salt and pepper.
  7. Then add in kale and chopped, cooked bacon.
  8. Stir again. Bring mixture back up to a simmer and allow the kale to soften and wilt.
  9. Give it a test (be careful – it’s hot!) and see if you need more seasoning like salt or pepper.
  10. Then serve!
  11.  Enjoy!
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