Olive Garden Zuppa Toscana Recipe
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adminRecipes by HOPE Resource Center
Olive Garden Zuppa Toscana Recipe:
(8 servings) (For 64, x 8 for each ingredient)
Ingredients:
- 4 strips thick-cut bacon, cut into 1/2-inch pieces (optional)
- 1 pound sweet Italian sausage, casings removed (8 pounds for 64)
- 4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes (For 64, 17 pounds of potatoes)
- 3 cloves garlic, minced (24 cloves of garlic for 64 servings)
- 1 large white onion, diced (8 large onions for 64 servings)
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 cups chicken broth (48 cups of chicken broth for 64)
- 6 cups curly kale, stems removed and leaves roughly chopped (48 cups for 64)
- 3/4 cup heavy cream (may substitute half and half) (6 cups for 64)
- 1 teaspoon white wine vinegar (6 teaspoons for 64)
Directions:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
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