Friday, August 8, 2014

Disaster Chef: Kale Soup aka Zuppa Tuscana (Olive Garden copycat recipe)

I've made this dish a handful of times. It's my husband's favorite, and a popular meal I've made for my family. It's an Olive Garden knockoff, though I add a few things and change it up a bit (I'm incapable of following a recipe exactly). It can be eaten as a side, but we always use it for the main course as it is very filling and complete all on its own.

I have used different sites for the recipe every time I've made it, but this time I grabbed this one off Pinterest, from My Kitchen Joys.

I cut the recipe in half, since I was using potatoes and kale from my own garden, and I only had a bit of each. Here's the halved version, which serves 4 as a main course.

2 cups potatoes, sliced 1/4" thick.
In the pot.
3/4 cup onion chopped
2 cloves garlic, minced
2 cups chicken broth (I didn't have this, so I used 1 c. water, then added an extra cup milk at the end)
2 cups water
2 slices of bacon, cooked and crumbled (I never add this and never miss it)
1/2 Lb. Italian sausage
1 packed cup kale, chopped
1/2 cup heavy whipping cream (I used whole milk, plus the extra cup to make up for the chicken broth, which made it plenty creamy)

*I also add a can of beans, usually red kidney but this time white kidney, as my husband and son like those better.

Place onions, potatoes, chicken broth, water, garlic in pot and cook on medium heat until potatoes are done. Meanwhile, brown sausage and crumble. Add sausage and kale. Add salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat, then add cream. Heat through and serve. 

Every recipe for this soup that I've used calls for putting kale in at the end, with the cream, but I don't like my kale very tough. It's still plenty chewy after cooking 10 minutes. This soup is a big hit with everyone who has tried it.

Recipe: 4 spoons of goodness
Product: 5 spoons

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