What's for Dinner Tonight? - Zuppa Tuscana

I love the Olive Garden's Zuppa Tuscana! From the first time that I tried this soup, with each bite I would work on breaking down the ingredients. Knowing that eventually I would master my own version. I finally found a potato and leek soup recipe that I used as a base and then adjusted and tweaked until I came up with the right combination of ingredients and flavor. Mongiare e godere!
Zuppa Tuscana
 
Put in a soup pot:
1 large Leek, sliced very fine
 3 tablespoons butter
Cook about 10 minutes stirring constantly.
 
Add:
1 cup water
Cover and cook 10 minutes.
 
Add:
2-1/2 cups diced potatoes
Water to cover
Cover and cook 5 minutes longer.
 
Add:
3 cups milk
8-10 ounces chopped kale or 1 pound baby spinach
1 pound ground Italian sausage, browned 
(you can use sweet, hot or a combination of both)
salt and pepper to taste
I also add red pepper flakes for a bit more spice.
Cook until potatoes are tender.
 
Top with shredded Parmesan or Romano cheese.
 
 


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