Posted by: abbiewatters | February 6, 2013

Zuppa Toscana

I’ve been craving zuppa toscana from Olive Garden lately, and the nearest OG is too far away for a casual lunch. So I decided to try my hand at creating it myself. It turned out pretty tasty, even if I do say so, as shouldn’t.

ZUPPA TOSCANA

Brown 1 lb of hot Italian sausage. Chop up a couple of cloves of garlic, and 1/4 of an onion. Slice two medium red potatoes in rounds. Throw all of this in a crock pot. If you’d like, you can just put the pot in the refrigerator overnight, at this point. When you are ready to cook the soup, add 1 qt carton of chicken broth and enough additional water to fill the crock pot 3/4ths of the way up. Cook on high for about an hour, and then lower the heat to low for 4 hours. About an hour before you are ready to eat, tear the curly part of a couple of stalks of kale off and into small pieces and throw them in the pot. Raise the heat to high for another hour. If desired, add about 1/4 cup of shredded mozzarella cheese, or 1/4 cup of grated parmesan cheese just before you serve it.

If you are going to be gone all day, you can just cook it all on low for 8-10 hours, and throw the kale in about 1/2 an hour before you’re ready to serve it.

It wasn’t exactly like OG, but it certainly was tasty! Even Big Al ate it, although it isn’t his favorite thing. If you have a “taste sensitive” family, you can use mild Italian sausage instead of the hot, but I like the bite this had.

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