Monday, February 9, 2009

Zuppa Toscana (knock off from Olive Garden)

I think we all know by now that I am a soup junkie. Here is my latest fave for all you soup fans out there. This one is good. Mad good. And good for you! I compiled it from a few websites and added my own twist to get it just the way I like it.

1/2 lb. spicy Italian sausage - crumbled
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1/2 med. onion - peeled, finely chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste (the sausage provides a nice salt content, so you shouldn't need much).

freshly grated parmesan cheese for garnish

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.

3 comments:

Kasey said...

It was so good! You need to post that chicken tortilla soup too. So yum! Thanks for having us.

littlezen said...

YUM!

Rhoton Fam... said...

Hey Ang!! Here is the Spinach Artichoke dip recipe!!

1-8oz pack cream cheese
½ cup frozen chopped spinach (1/2 cup after defrosted and drained)
¼ cup mayo
1 garlic clove (minced)
¼ cup mozzarella cheese
1-14oz can artichoke hearts (drained and coarsely chopped)
½ cup fresh parmesan cheese (grated)
½ tsp dried basil
¼ tsp garlic salt
Salt and pepper to taste

Preheat oven to 350*

Allow cream cheese to get to room temperature. Cream mayo, cream cheese, parmesan cheese, garlic and basil. Add garlic salt. Mix well. Add artichoke hearts and spinach. Mix until blended. Spray pan with Pam. Pour mixture into pan and top with mozzarella. Bake at 350* for 25 minutes until top is brown.