Fast forward years later, i was living on. This recipe is perfect to get you warm on a cold chilly day. Tender bites of russet potatoes, sausage and kale. But o.g.’s secret formula doesn’t include chicken broth. Using a baking sheet, crumble the sausage.
If you dared to answer no, that is gonna change today. This recipe is from a reader, lisa in portland, oregon in the us. She makes me laugh with the. Let this cook over medium heat until the potatoes have fully cooked and are soft. It has a creamy broth base and is loaded with sausage and potatoes.
Gallery of Copycat Olive Garden Zuppa Toscana Soup
This Copycat Olive Garden Zuppa Toscana Soup Recipe Has Bits Of Crumbled Sausage, Kale, Potatoes, And Diced Onions In A Rich, Savory Broth Topped With A Pinch Of Red Pepper Flakes. Exactly Like The Restaurant Version!.
1 pound ground Hot Italian sausage
1 small yellow onion (diced)
2 large cloves garlic (minced)
32 oz. chicken broth ((equal to 4 cups))
2 russet potatoes (scrubbed clean)
1/2 bunch kale (de-stemmed and roughly chopped)
1 cup heavy cream
2 Tablespoons flour
1 Pinch of red pepper flakes (optional)
Salt and pepper (to taste)
Brown the sausage in a large pot over medium heat. Grain any excess grease. (Failure to do this will result in red broth from the sausage grease.)
Add the onions and cook for about 5 minutes, until softened. Add the garlic and cook for an additional minute.
Add the chicken broth and cover the pot. Reduce heat to medium-low and let it simmer for about an 30 minutes.
Slice the potatoes very thinly, about 1/8 inch thick. Bring to a gentle boil for about 15 minutes, until the potatoes are cooked through. (Fork tender but not overcooked.) Reduce heat to low.
Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined.Add it to the soup, increase heat to medium-high and let it thicken for 10 minutes.
Reduce heat to low and add the kale. Add a pinch of red pepper flakes. Simmer for 5 minutes and serve!
Brown the sausage in a large pot over medium heat. Grain excess grease. (This Crock Pot allows you to sear and brown meat right in it without having to dirty another pan.)
Add the onions and cook for about 3 minutes. Add the garlic and cook for an additional minute.
Add the chicken broth and cover. Cook on LOW for 5-6 hours or on HIGH for 3-4. Slice the potatoes very thinly, about 1/8 inch thick. and add them during the last hour. Cook until fork tender but not overcooked.
Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined. Add it to the soup and heat on HIGH for 30 minutes.
Stir in the kale and and red pepper flakes. Heat for 5 more minutes and serve!
Drizzle a tablespoon of olive (or vegetable) oil over the bottom of the Instant Pot and set it to saute mode. Cook and crumble the sausage until cooked through. Drain excess grease.
Add the onions and cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
Add the chicken broth and use a silicone spatula to scrape up any bits from the bottom of the pot.
Slice the potatoes very thinly, about 1/8 inch thick and add them to the pot.
Close the lid and and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 5 minutes (on high pressure.).
Let the pressure release naturally for 10 minutes, then flip the quick release valve.
Open the lid and switch to soup mode.
Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined. Add it to the soup and let it simmer for about 10 minutes.
Add the kale and red pepper flakes. Let it simmer for 5 more minutes and serve!
It is the perfect for the cold days of fall and winter. It has a creamy broth that is loaded with sausage, potatoes and kale. Recipes, soups, chilis, and stews. I originally planned on making a slow.
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