10/25/2024
Zuppa Toscana Olive garden (copycat)
Ingredients:
4 slices uncured bacon
1 pound Italian sausage ( pork is necessary here. The extra fat is where all the flavor is- you know normally I’d say poultry sausage, but not for this)
½ teaspoons crushed red pepper flakes
4 medium red potatoes
1 medium white or yellow onion diced
2 tablespoons garlic minced, about 4 cloves
4 cups chicken stock
½ bunch kale stems removed and leaves chopped, 4 cups
1 can coconut milk
Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
2. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth in with the onions and garlic, and bring to a boil over high heat.
4. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook until the kale is bright green and softened. Add salt and pepper to taste.
