I received a delightful email from a friend the other day with an attached 478-page recipe book full of restaurant recipes - anything from A&W's Onion Rings to York Peppermint Patties and everything in-between. I quickly scrolled to the O section.
Olive Garden.
Zuppa Toscana.
Been dying to try it for well over a year now.
Finally, I put the obscure ingredients (not really - just the kale) on a grocery list and sent Armando for the goods.
It turned out DELICIOUS! I would highly recommend this recipe.
Ingredients:
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced
1 1/4 tsp garlic cloves, minced
1 ounce chicken boullion
1 quart water
2 medium potatoes, cut in half length-wise then cut in 1/4 inch slices (do not peel)
2 cups cavallo greens (kale can be substituted), cut in half, then sliced into 1/16-inch strips
1 1/2 cups sausage link - spicy, pre-cooked, cut in half-length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream
Place sausage link onto sheet pan and bak in 300 degree oven for 15-20 minutes or until done.
Place onions and bacon into 3 to 4 quart sauce pan and cook onions over medium heat until onions are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.
Recipe courtesy Insider's Recipes Master Edition.
**These are just some changes I made or would make to the recipe next time.
- I substituted the sausage link (yuck) for ground sausage. This time I used regular. Armando claimed it lacked any kick. I now have a pound of frozen HOT ground sausage in the freezer waiting for the next time I try the recipe.
- I used the kale. It worked perfect.
- This recipe calls for heavy whipping cream. I don't think it needs it. Milk would suffice.
