Saturday, January 30, 2016

Recipe Share - my version of Zuppa Toscana from Olive Garden

1 pound freshly ground Italian sweet sausage (no casing, found in fresh meat dept of grocery store)
1/2 bag frozen chopped onions
3 large potatoes (peeled, washed, and cut into 8 pieces each)
1 large container baby bella mushrooms (washed and wiped dry)
1 large carton chicken stock/broth
1 can northern beans (rinsed and drained)
1 pint heavy cream
1/3 bag fresh pre-washed spinach with stems removed
Parmesan cheese - shaved or shredded (or a blend of Italian cheeses)
salt, black pepper, parsley, Italian seasoning, and red pepper to taste
Italian croutons

Brown sausage and onion until fully cooked; drain grease
Add potatoes, chicken stock, and seasonings
Bring to a boil
Turn down heat to medium
Add mushrooms, beans, and heavy cream
Let simmer for 20 minutes
Turn down heat to low and add spinach and a sprinkling of cheese
Stir and simmer on stove 30 minutes or more for flavors to meld

To serve:
In individual bowls, layer some croutons, soup, and sprinkle with more cheese
Serve with garlic toast or crusty French bread
Serves 4-6 people minimum

This is comfort food at its finest - perfect on a cold, winter's evening!

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