I've been on a bit of a soup kick lately. Not sure exactly why since the sun is still intently cooking us here in Texas. Maybe I'm subconsciously wishing for cooler weather. Whatever it is, I figured I should try to make one of the most recognized soups there is - Olive Garden's Zuppa Toscana. It's been a while since I've had the original, but this version is perfectly delicious and satisfying.
Note: Original recipe called for 6 cups chicken broth and 2½ pounds of potatoes, but it wasn't enough broth and was too much potato, so I've adjusted below. It also called for sweet Italian sausage, but hot is better. I also added about 1 teaspoon Diamond Crystal kosher salt. I know the white wine vinegar sounds weird, but you can't taste it, it just makes the soup better in a vague way.
Copycat Zuppa Toscana
Adapted from Food Network Kitchen
4 strips thick-cut bacon, cut into ½-inch pieces
1 pound hot Italian sausage, casings removed
4 large russet potatoes (about 2 pounds), unpeeled and cut into ¼-inch slices
4 large russet potatoes (about 2 pounds), unpeeled and cut into ¼-inch slices
3 cloves garlic, minced
1 large white onion, diced
Kosher salt and freshly ground black pepper
8 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
¾ cup heavy cream
1 teaspoon white wine vinegar
Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
Add the potatoes, garlic, and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
1 large white onion, diced
Kosher salt and freshly ground black pepper
8 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
¾ cup heavy cream
1 teaspoon white wine vinegar
Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
Add the potatoes, garlic, and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
Makes 12 cups
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