How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Monday, June 4, 2012

Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana 

Hmm.  Well, I pulled the actual recipe out and I've apparently made some changes for my family's palate & volume.  We like this leftover, so here you go.  This version serves 6-8 easily.

* 1 lb ground Italian sausage (*spicy if your family can handle it)
* 1 tsp crushed red pepper (*add or subtract for your taste)
* 1 large diced white onion (* about 1/2 for my family)
* 4 tbsp crumbled bacon pieces (* we like more, I use about 6 slices)
* 2 tsp garlic puree, or minced garlic
* 10 cups of water PLUS 5 cubes of chicken bouillon (or it's equivalent in liquid stock or organic stock)
* 1 cup of heavy cream
* 1 pound of thinly sliced Russet potatoes, or about 3 large taters, skin on
* 1/4 of a bunch of kale

In a large stock pot, sauté the Italian sausage & red pepper.  Drain excess fat & set aside while you prepare the rest.

In the same pan, sauté bacon, onions & garlic for 10-15 minutes or until the onions are soft & clear.

Mix together the chicken bouillon & water.  Add it to the onions, bacon & garlic.  Cook until boiling.

Add potatoes & cook until soft.  About half an hour.

Add the heavy cream & cook until thoroughly heated. 

Stir in sausage.

Add kale just before serving.  Delicious!!  Salad & breadsticks are the perfect company!!


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