Side Pannel
Zuppa Toscana- Olive Garden version or even better!
Zuppa Toscana- Olive Garden version or even better!
- Recipe Submitted by berry on 03/25/2014
Category: Lunch/Snacks, Sauces
Ingredients List
- 1 pound Medium Italian Sausage
- 1 large Yellow Onion
- 1 Garlic Head
- 1 cup Heavy Whipping Cream
- 1/4 bunches Fresh Kale
- 3 quarts Water
- 2 tablespoons Beef Better Than Bullion
- 3 large Young Potatoes
- Olive oil
Directions
Pour water into a pot, season water with Beef Better Than Bullion and bring it to a boil. Clean potatoes, slice them into medium size pieces and set a side.
Dice onions into tiny pieces. Add diced onions to a saucepan, press garlic into cooking onions and saute mixture until onions are tender. Add cooked ingredients into boiling water.
Heat olive oil in a large saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate lined with paper towels, set sausage aside.
Add whipping cream into water and bring it to a boil. Add potatoes and sausage into the cooking ingredients, cook until potatoes are tender. Then add in chopped kale, cover pot with a lid and turn off the heat. Serve with parmesan cheese.
Dice onions into tiny pieces. Add diced onions to a saucepan, press garlic into cooking onions and saute mixture until onions are tender. Add cooked ingredients into boiling water.
Heat olive oil in a large saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate lined with paper towels, set sausage aside.
Add whipping cream into water and bring it to a boil. Add potatoes and sausage into the cooking ingredients, cook until potatoes are tender. Then add in chopped kale, cover pot with a lid and turn off the heat. Serve with parmesan cheese.
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