Okay. Matthew came up with the genius idea to try and make Zuppa Toscana Soup that we LOVE at Olive Garden. Boy, am I glad he did.
I found a copy cat recipe online and tweaked it to be my own. I thought it turned out to be EXACT in flavor! Here is how I made it!
COPY CAT: ZUPPA TOSCANA SOUP RECIPE
1 lb. ground turkey, seasoned like Italian sausage (seasoning recipe below)
4 or 5 large russet potatoes cut in half, and then in 1/4 inch slices. (do not peel)
1/2 medium onion, chopped
1 package bacon, baked and crumbled
2 tsp minced garlic
2 cups chopped kale
3 1/2 cups chicken broth (or 2 - 14.5 oz. cans)
1 quart water
1 cup evaporated milk (instead of heavy whipping cream)
1 tsp black pepper
1 1/2 tsp dried Italian seasoning
1 tsp garlic powder
1/8 tsp red pepper flakes
1 tsp dried fennel seeds
1. Preheat oven to 400 degrees Farenhiet.
2. Line a baking sheet with heavy duty aluminum foil and lay out bacon in a single layer on foil. Bake in preheated oven for 12-17 minutes or until crispy. The crispier the better, since it will be sitting in a broth.
3. Add ground turkey and Seasoning in a non stick pan and cook until brown. Set aside.
4. Combine potatoes, onions, chicken broth and water in a large pot and cook on medium heat until potatoes are done.
5. Add turkey, bacon, salt and pepper to taste and let that simmer for 10 more minutes.
6. Turn the heat down to low and add your chopped kale and evaporated milk. Heat, serve, and ENJOY!
I hope you love it as much as we did! It made enough that my husband and I could eat the leftovers all week long! Next time I think I'll be making some breadsticks to go along with it. Let me know what you think!
Lots of love!