Olive Garden Style
Here we go…my very first recipe post. I chose to post Zupa Toscana because this is a favorite in my house. This recipe is worthy to be posted! This soup comes from my and my husband’s favorite Italian restaurant we love to eat at, Olive Garden. A long time ago Olive Garden had the recipe to Zupa Toscana posted on their web site, I believe it is not there any more. Lucky for me, my cousin had the recipe and passed it down to me. I have been making this soup for the past 2 ½ years and have figured out how we prefer this soup best. I mentioned bellow in the recipe that the original Zupa Toscana has rustic potatoes with skin on. I prefer the skin off so I just peel my potatoes. You can do what you like, maybe even try both way and see what you like best. Also, depending on your liking, if you prefer thick soup, cut the potatos thinner, that way they will shatter as they boil, if you like liquidy soup with chunks of potato, cut the potatoes thicker, that way they don’t shatter. Another thing I have learned is that the kind of bacon you use matters. Lucky for us we have a Slovakian gentleman that has a deli meat market near us. He makes fresh home smoked bacon, and cuts the slices what ever thickness we desire. If you can’t find some good fresh smocked bacon, use grocery bacon, just get the thickest kind you can find. I hope you try this recipe, it’s not difficult and taste like you worked hours on it. If you do try this out, let me know what you think! Happy Cooking!
1 pound ground Italian sausage (mild or spicy what ever you prefer)
32 oz. chicken broth
2 ½ cups whole milk
2 tsp. garlic minced
bunch of kale
salt and pepper to taste
1. You can either go traditional and keep the potato skins on the potatoes, in this case you would have to wash the potatoes thoroughly before cutting. I prefer my soup and potatoes skinless, so I went ahead and peeled them.
4. As the potatoes are boiling, take the bacon and start cutting them in small cubes. (it helps if the bacon is slightly frozen)
5. Place in a frying pan. Before you start to fry, get the onions ready.
11. Add the whole container of chicken broth to the pot.
15. Wash and cut the kale
16. Add kale to the soup after seasoning with salt and pepper
17. My favorite part, eat with a slice of garlic butter toast, you can also sprinkle some parmesano regano cheese on top of the soup. Enjoy!