February 3, 2012

A Better Zuppa Toscana

Run ons & all by: Alisha at 8:01 PM

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
Italian Seasoning
Garlic Salt

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


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1 comment:

  1. This looks delicious. Thanks so much for joining us on "Strut Your Stuff Saturday". We loved having you and hope to see you back next week with more great ideas! - The Sisters


Thank You very much for taking the time to leave me a comment. Hope that you have a wonderful day :)



About my Recipes

We are a gluten free family. All of our main meals are Gluten Free. When posting a recipe, I do not think it is necessary for me to write out Gluten Free for each ingredient. It should be assumed.

I double check ALL labels and packaging before I purchase anything. If you are going to safely provide a GF environment for yourself or your family, double even triple checking each product must become a standard for you as well.

Also, when I am cooking a meal that I have 'created' or cook often, I do not measure. If you have any questions about exact amounts, please leave a comment and I will try my best to answer.

If I am posting a recipe that has gluten in it I will then explain that...I do still purchase a few gluten items for my son and husband's lunches and snacks. However, gluten recipes will be very very rare.
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