Olivegardencopycatzuppatoscana Recipes

Steps:

• If sausage is in links, take out of wrapper (or slice).
• Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
• Add garlic to the onion, and cook 1 minute.
• Add chicken base, water, and potatoes; simmer 15 minutes.
• Crumble bacon.
• Add crumbled bacon, sausage, kale and cream.
• Simmer 4 minutes, then serve.

Steps:

• Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
• Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
• Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
• Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
• Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
• Check for taste and then serve.

Steps:

• Cut potatoes into quarters, then slice each piece into quarter inch pieces.
• Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
• While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
• In the same skillet, saute bacon until crisp.
• When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
• Add kale and evaporated milk. Simmer for 5-10 more minutes and then enjoy!

Steps:

• 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.

Steps:

• Add sausage to a large soup pot and crumble as it cooks over medium heat.
• When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
• Sprinkle flour over mixture and stir to combine.
• Pour in the chicken broth and bring to a boil.
• Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.
• Once soup is boiling, add potatoes to pot.
• Cook for 20 minutes or until potatoes are fork tender.
• Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.
• Serve hot.

Steps:

• Sauté sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
• Add onion to pan and sauté until softened.
• Add garlic and cook one minute.
• Add water, chicken base, and potato.
• Bring to boil, then simmer 15 minutes.
• Add kale, cook another 5 minutes.
• Stir in sausage, bacon and milk.
• Simmer 5 minutes. Serve.