Plato principal
Copycat Olive Garden Zuppa Toscana
50 minPara 8Nutri-Score C€€
C
50 min
50 minCopycat Olive Garden Zuppa Toscana
receta de
Son & Tina
@sonandtina
129 recetas
129 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
turkey bacon (chopped)Carne170 g- hot Italian sausage (casings removed)Carne450 g
garlic (minced or pressed)Frutas y verduras10 piezas
onion (finely diced)Frutas y verduras1 pieza
chicken brothDespensa1,4 litros
waterOtro960 ml
russet potatoes (peeled and sliced into 1/4-inch thick pieces)Frutas y verduras5 piezas- kale (leaves stripped and chopped)Frutas y verduras200 g
whipping creamLácteos240 ml
salt (to taste)Especias3 g
black pepper (to taste)Especias2 g- Parmesan cheese (grated, for garnish)Lácteos30 g
por ración
Nutrición
344kcal
- Carbohidratos
- 24 g
- Proteínas
- 13 g
- Grasas
- 22 g
lo que usará
Utensilios
Olla
Espátula
Cucharón
paso a paso
Preparación
- Paso 1
Crisp the turkey bacon
- Sauté the chopped turkey bacon in a large pot until crispy.
- Remove the bacon and set aside.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Add kale and sausage
- Add the chopped kale and the cooked sausage.
- Bring everything to a light boil.
- Paso 6
Finish with cream and season
- Stir in the whipping cream and bring to a boil.
- Season with salt and black pepper to taste.
- Paso 7
Serve
- Remove from heat and garnish with the crispy bacon and grated Parmesan.