Plat
Copycat Olive Garden Zuppa Toscana
50 minPour 8Nutri-Score C€€
C
50 min
50 minCopycat Olive Garden Zuppa Toscana
ce qu’il vous faut
Ingrédients
turkey bacon (chopped)Viandes170 g- hot Italian sausage (casings removed)Viandes450 g
garlic (minced or pressed)Fruits et légumes10 morceaux
onion (finely diced)Fruits et légumes1 morceau
chicken brothÉpicerie1,4 litres
waterAutres960 ml
russet potatoes (peeled and sliced into 1/4-inch thick pieces)Fruits et légumes5 morceaux- kale (leaves stripped and chopped)Fruits et légumes200 g
whipping creamProduits laitiers240 ml
salt (to taste)Épices3 g
black pepper (to taste)Épices2 g- Parmesan cheese (grated, for garnish)Produits laitiers30 g
par portion
Nutrition
344kcal
- Glucides
- 24 g
- Protéines
- 13 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Marmite
Spatule
Louche
pas à pas
Préparation
- Étape 1
Crisp the turkey bacon
- Sauté the chopped turkey bacon in a large pot until crispy.
- Remove the bacon and set aside.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Add kale and sausage
- Add the chopped kale and the cooked sausage.
- Bring everything to a light boil.
- Étape 6
Finish with cream and season
- Stir in the whipping cream and bring to a boil.
- Season with salt and black pepper to taste.
- Étape 7
Serve
- Remove from heat and garnish with the crispy bacon and grated Parmesan.