Zuppa Toscana Olive Garden Soups: A Hearty and Flavorful Delight
Bahan-bahan:
– 1 pound spicy Italian sausage, casings removed
– 4 slices bacon, diced
– 1 large onion, chopped
– 4 cloves garlic, minced
– 4 cups chicken broth
– 4 cups water
– 3 large potatoes, peeled and thinly sliced
– 1 teaspoon red pepper flakes (optional for extra spiciness)
– 2 cups kale, stems removed and chopped
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional, for garnish)
Cara Memasak:
1. Heat a large pot over medium heat and add the Italian sausage. Break it up with a spoon and cook until browned and cooked through.
2. Remove the sausage from the pot and set aside. Drain any excess grease.
3. In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
4. Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and fragrant.
5. Pour in the chicken broth and water, and bring to a boil. Add the sliced potatoes and red pepper flakes (if desired) to the pot. Reduce heat to low and simmer until the potatoes are tender, about 15-20 minutes.
6. Meanwhile, in a separate pan, sauté the chopped kale until wilted and tender. Set aside.
7. Once the potatoes are cooked, stir in the cooked sausage and kale into the pot. Simmer for another 5 minutes to allow the flavors to meld together.
8. Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes, ensuring the soup is heated through.
9. Serve the Zuppa Toscana soup hot, garnished with crispy bacon bits and grated Parmesan cheese, if desired.
Estimasi Waktu Masak: 45 menit
Ukuran Porsi: 6-8 servings