Olive Garden Zuppa Toscana Soup
I’m not a sausage fan, so any recipe that calls for sausage I steer clear of. We ended up having a version of this soup and K’s parent’s house, and it was amazing. So, I went home, and tweaked a recipe to fit our taste, resulting in this amazing soup. It’s a family favorite, and really quite easy to make. It goes perfectly when paired with some homemade bread bowls.
Ingredients
1 lb turkey burger sausage
1 Tbsp. olive oli
2 cloves garlic, minced
1 onion, diced
4-6 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
1/2 tsp. crushed red pepper
1 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. sage
Instructions
1
In a large skillet cook the turkey burger sausage until browned, about 3-4 minutes. Make sure to crumble the sausage as it cooks.
2
Heat olive oil in a large stock pot over medium heat. Add garlic and onion, cooking until the onions become translucent, roughly 2-3 minutes. Then stir in the chicken broth and bring to a boil. Add the potatoes, and cook until tender, which will take about 10 minutes.
3
Add in your spices (red pepper, italian seasoning, garlic powder and sage), mix to combine. Stir in the sausage and heavy cream, let cook for another 10 minutes to let the flavors mix in.
4
Stir in the spinach 1-2 minutes before removing from heat. The spinach will start to wilt, and it’s ready. Serve immediately.
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