I have eaten the 'All You Can Eat Soup and Salad' more times than I would like to admit.
Zuppa Toscana is my most favorite soup of all the Olive Garden Soups. I could eat it all day long. Well, that and the Salads.
When I find a food in a restaurant that I love and want to eat over and over again, I go home and try to recreate that dish. Sometimes I succeed and sometimes it is a big giant fail.
I have found a few copykat recipes, but in my opinion they are close but just not close enough to the real thing.
Here is my recipe for aYUMMY Zuppa Toscana!
1 pound Italian sausage
4 large russet baking potatoes sliced in 1/8 inch slices
2 cloves garlic, minced
2 cups chopped kale or Spinach
1 cup chopped carrots
2 14.5 ounce cans chicken broth
2 quarts water
1/4 cup cream or milk
In large soup pot (4 quart), slice 4 russet potatoes(remove about 1/2 of the skin) and boil. Once the potatoes are almost done, drain 1/2 the water. Add a large can of Chicken broth and a package of frozen spinach (or kale).
At the same time
Remove casing from 1lb of Italian Sausage and brown. Crumble as it cooks. Add 2 cloves minced garlic, Italian Seasoning, Garlic Salt & Pepper. Add a handful of Chopped or Shredded baby carrots.
Add this to the soup pot. Add 1/4 cup milk or cream. Stir it all together and let simmer for about 20 minutes.
Serve with Garlic Bread and a sprinkling of your favorite Italian Cheeses.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset