smurfblue40
Baconologyst
A spin off from the Pasta Faggioli post-
Olive Garden Zuppa Toscana Knock Off
INGREDIENTS-
4 slices of bacon, diced
1 pound of hot Italian sausage, bulk or links with casings removed
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 oz) chicken stock or broth
3 cups russet potatoes, pealed and cubed
2 loosely packed cups baby spinach, “chunk chopped” (Kale can also be used)
1 cup heavy cream
Sea or kosher salt, and pepper to taste
Parmesan cheese, grated, for serving
INSTRUCTIONS-
1. In a large soup pot or sauce pan, cook bacon over medium heat until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled, drain off most of the grease (leave a little to sauté the onion).
2. Push the sausage to the edges of the pot and add onion to the center. Sauté until onion is translucent, then add garlic, continue to sauté a couple minutes.
3. Stir in broth and potatoes, season with salt and pepper. Simmer or about 20 minutes, or until potatoes are tender.
4. Add spinach and heavy cream. Bring to a simmer, taste and re-season as needed.
Serve with Parmesan cheese (sliced sourdough goes well with this too)
Olive Garden Zuppa Toscana Knock Off
INGREDIENTS-
4 slices of bacon, diced
1 pound of hot Italian sausage, bulk or links with casings removed
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 oz) chicken stock or broth
3 cups russet potatoes, pealed and cubed
2 loosely packed cups baby spinach, “chunk chopped” (Kale can also be used)
1 cup heavy cream
Sea or kosher salt, and pepper to taste
Parmesan cheese, grated, for serving
INSTRUCTIONS-
1. In a large soup pot or sauce pan, cook bacon over medium heat until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled, drain off most of the grease (leave a little to sauté the onion).
2. Push the sausage to the edges of the pot and add onion to the center. Sauté until onion is translucent, then add garlic, continue to sauté a couple minutes.
3. Stir in broth and potatoes, season with salt and pepper. Simmer or about 20 minutes, or until potatoes are tender.
4. Add spinach and heavy cream. Bring to a simmer, taste and re-season as needed.
Serve with Parmesan cheese (sliced sourdough goes well with this too)