I don’t normally go to the Olive Garden but the few times that I have been there, I have gone for lunch and had their All You Can Eat Soup and Salad. I love their salad and their soups are really delicious as well. Especially their Zuppa Toscana. It’s the perfect comfort food for a cold winter day and this winter here in NYC has just been terrible. So many cold and snowy days that we are wondering will Spring ever arrive? So if you want a really delicious and easy soup to make, this one is for you. The perfect comfort food! It’s made with Italian pork sausage but you could certainly substitute chicken or turkey sausage and it would taste just as delicious! To see another dish that would go perfect with this soup, check out my Mediterranean Chicken Thighs. If you would like the recipe for my Copycat Zuppa Toscana from the Olive Garden, keep reading!
|Copycat Zuppa Toscana from the Olive Garden|| |
- 6 slices of thick bacon, cut into small pieces
- 1 lb. Italian hot and/or sweet pork sausage (I used a mixture of both, remove the outer casing)
- 6 cloves of garlic, minced
- 1 large onion, diced
- 1 quart chicken stock
- 3-4 cups potatoes, chopped in ½ inch cubes
- 2 cups baby spinach and arugula
- 1 cup light cream
- Salt and pepper, to taste
- In a large non stick Dutch oven cook the bacon over medium heat until it gets crispy. Add in the sausage and break it up and cook until it’s nicely browned, stirring often. Once done, drain off the excess fat except for a couple of tablespoons and sauté the onions.
- Move the sausages to one side of the pot and add the onion into the center. Cook until the onions become translucent and add the garlic and saute for about a minute, stirring constantly.
- Add in the potatoes and broth, lightly season with salt and pepper. Simmer partially covered for about 20 minutes, until the potatoes are soft, stirring occasionally.
- Add in the spinach, arugula and the cream and simmer until warm. Serve and enjoy!
Recipe adapted from Cinnamon and Spice and Everything Nice