Day Fourteen--1.24.11

Dinner is (usually) made by me most nights.  Sometimes I go the easy route and just make some Hamburger Helper (which my son LOVES) and sometimes I take a bit more time and make something we all love.

Tonight was Olive Garden Zuppa Toscana.  YUM.  So easy and SO good.  My friend Jenny shared the recipe with me, and now I'm going to share it here as well.  (The italics are my edits to the recipe.)

 

 

 

 

 

 

Doesn't that look DELISH?

 Olive Garden Zuppa Toscana


3/4 cup onions, diced 1/8 inch  (left this out since I used spicy sausage)
1 slice bacon, 1/4−inch diced  (used a tablespoon of bacon grease in the sausage instead)
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon  (I've substituted chicken broth and stock)
1 quart water
2 medium potatoes, cut in half length−wise,  (I put in about 8 potatoes)
then cut in 1/4−inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16−inch strips  (I just rip it up)
1 1/2 cups sausage link − spicy, pre−cooked, cut in half  (I use a roll of spicy sausage)
length−wise, then cut at an angle into 1/2−inch slices
3/4 cup heavy whipping cream


1. Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done.   (I just fry it up in a pan)

2. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear.

3. Add garlic and cook for 1 minute.

4. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.

5. Add remaining ingredients then simmer for 5 more minutes and serve.