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Copycat Olive Garden Zuppa Toscana
50 Min.Für 8Nutri-Score C€€
C
50 Min.
50 Min.Copycat Olive Garden Zuppa Toscana
was Sie brauchen
Zutaten
turkey bacon (chopped)Fleisch170 g- hot Italian sausage (casings removed)Fleisch450 g
garlic (minced or pressed)Obst & Gemüse10 Stücke
onion (finely diced)Obst & Gemüse1 Stück
chicken brothVorräte1,4 Liter
waterAndere960 ml
russet potatoes (peeled and sliced into 1/4-inch thick pieces)Obst & Gemüse5 Stücke- kale (leaves stripped and chopped)Obst & Gemüse200 g
whipping creamMilchprodukte240 ml
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze2 g- Parmesan cheese (grated, for garnish)Milchprodukte30 g
pro Portion
Nährwerte
344kcal
- Kohlenhydrate
- 24 g
- Eiweiß
- 13 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Kochtopf
Küchenspatel
Schöpfkelle
Schritt für Schritt
Zubereitung
- Schritt 1
Crisp the turkey bacon
- Sauté the chopped turkey bacon in a large pot until crispy.
- Remove the bacon and set aside.
- Schritt 2
Cook the Italian sausage
- Add the hot Italian sausage to the pot.
- Break it up with a spatula and sauté until cooked through.
- Remove the sausage and set aside.
- Schritt 3
Sauté the onion and garlic
- Add the diced onion to the pot and sauté until soft and golden.
- Add the minced garlic and sauté for 1 min.
- Schritt 4
Simmer the potatoes
- Add the chicken broth and water and bring to a boil.
- Add the sliced potatoes and cook until easily pierced with a fork.
- Schritt 5
Add kale and sausage
- Add the chopped kale and the cooked sausage.
- Bring everything to a light boil.
- Schritt 6
Finish with cream and season
- Stir in the whipping cream and bring to a boil.
- Season with salt and black pepper to taste.
- Schritt 7
Serve
- Remove from heat and garnish with the crispy bacon and grated Parmesan.
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