Zuppa Toscana
Zuppa toscana is a soup available at the Olive Garden restaurant.
Source and licence
"Zuppa Toscana" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Zuppa_Toscana, revision 4523497), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Zuppa_Toscana&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523497
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Italy. Associated with Italy by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 lb spicy Italian sausage, crumbled
- ½ lb smoked bacon, chopped
- 1 qt water
- 2 cans (29 oz) chicken broth
- 2 large russet potatoes, cubed
- 2 garlic cloves, crushed
- 1 medium onion, chopped
- 2 cups chopped kale or Swiss chard
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
Method
- In a skillet over medium-high heat, brown the sausage, breaking into small pieces as you fry it. Drain and set aside.
- In skillet over medium-high heat, brown bacon. Drain and set aside.
- Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
- Add sausage and bacon to the pot. Simmer for 10 minutes.
- Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.