Hoofdgerecht
Copycat Olive Garden Zuppa Toscana
50 minVoor 8Nutri-Score C€€
C
50 min
50 minCopycat Olive Garden Zuppa Toscana
wat je nodig hebt
Ingrediënten
turkey bacon (chopped)Vlees170 g- hot Italian sausage (casings removed)Vlees450 g
garlic (minced or pressed)Groente en fruit10 stukken
onion (finely diced)Groente en fruit1 stuk
chicken brothVoorraadkast1,4 liter
waterOverig960 ml
russet potatoes (peeled and sliced into 1/4-inch thick pieces)Groente en fruit5 stukken- kale (leaves stripped and chopped)Groente en fruit200 g
whipping creamZuivel240 ml
salt (to taste)Kruiden en specerijen3 g
black pepper (to taste)Kruiden en specerijen2 g- Parmesan cheese (grated, for garnish)Zuivel30 g
per portie
Voedingswaarden
344kcal
- Koolhydraten
- 24 g
- Eiwitten
- 13 g
- Vetten
- 22 g
wat je gebruikt
Keukengerei
Soeppan
Spatel
Soeplepel
stap voor stap
Bereiding
- Stap 1
Crisp the turkey bacon
- Sauté the chopped turkey bacon in a large pot until crispy.
- Remove the bacon and set aside.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Add kale and sausage
- Add the chopped kale and the cooked sausage.
- Bring everything to a light boil.
- Stap 6
Finish with cream and season
- Stir in the whipping cream and bring to a boil.
- Season with salt and black pepper to taste.
- Stap 7
Serve
- Remove from heat and garnish with the crispy bacon and grated Parmesan.