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ZUPPA TOSCANA |
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We originally found this online.
It claims to be Olive Garden's own recipe, but it doesn't come from their site, so we modified it.
Margaret and the boys really enjoy this, and it freezes well.
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| Ingredients: |
1 lb Italian sausage; 1/2 mild, 1/2 hot (2 large sausages each)
1 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
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12 cups chicken stock [3 12oz boxes]
1 cup heavy cream
1 lb (3 large) Baking Potatoes, sliced
A "bunch" of kale (about 3/4 lb.)
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| Procedures: |
Sauté Italian sausage and crushed red pepper in a large pot, breaking up the sausage. Drain excess fat.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes, or until the onions are soft.
Add chicken stock & sausage to the pot and heat until it starts to boil.
Add the sliced potatoes and kale and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
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| Notes: |
2023-01-22: four quarts to the freezer.
2022-01-13: 3 quarts to the freezer.
2021-01-05: Slight increase in sausage producing 5 quarts; 2 to SKDL, 2 to the freezer and 1 for lunch.
2020-05-02: Two bowls for lunch and 5 quarts to the freezer
2011-01-15: Added to our cookbook.
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08/07/2023
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