LE DINNER: EPISODE 2: DOS STYLE ZUPPA TOSCANA

Who doesn't love Olive Garden?  Seriously, who?  In college, I used to go to Olive Garden all the time and get the soup and salad combo.  And I never deviated from my favorite Zuppa Toscana.  Now that I live in the city, there is really no Olive Garden close enough to go to.  So I took matters into my own hands.  This recipe is really easy to find online but I added my own twist.  So here we go.  

Le Dinner:  Episode 2:  DOS Style Zuppa Toscana

Here's what you need (yea, all pretty much from Trader Joes):

Two boxes of Chicken Broth

One bag o' Kale

Bacon - about 5 strips

Pepperoni (optional)

Italian Pork Sausage (sweet or spicy, dealer's choice)

Onions - two medium sized

Tri-color Peppers

Red Pepper Flakes

Heavy Whipping Cream

Russet Potatoes - I ended up only using 3 of the 4

EVOO or whatever O you have

Salt and Peppa

Wine (optional??)

Cook time:  about 45 mins... I started drinking and forgot to time myself so this is an estimate

Step 1:  Pour yourself a draaaaaaaaank.  This one is really sweet actually.  Might not be everyone's cup o' tea.  But sometimes I like really sweet wine.

Step 2:  Chop shiet up.

Step 3:  Oil bottom of the pan and add in the chopped up pepperoni and bacon.

Step 4:  Squeeze your sausage.  (giggle giggle)  There is really NO way NOT to make this look or sound dirty.  You have to squeeze the meat out of the casing.  (see what I mean)

Step 5:  Mash your sausage into tiny bits and let it brown.

Step 6:  Add in red pepper flakes.  Ummm... about this many... or more if you like things spiiiiicy.

Step 7:  Add onions and peppers.  Stir until it softens a little.

Step 8:  Add the two boxes of chicken broth.

Step 9:  Slice up potatoes.

Step 10:  When the soup starts to boil, add in the potatoes

Step 11:  Wine and dance break!  The potatoes take some time to cook through and soften.

Step 12:  When it looks like the potatoes are about to start breaking apart after you stir it around for a bit, add in the cream.  I don't like the soup to be super creamy so I use about 1/3 of this bottle.  You control how creamy you want it to be.  

Step 13:  Add in the kale.  Throw in the whole package.  It will shrink down I promise.  Cover the pot and lower the heat to simmer.

Reopen after 8-10 minutes and say "awwwww yeaaaaa".  Salt and Peppa to taste.

Step 14:  Plate and serve!

This is recipe makes a pretty big pot o' soup.  I usually make a lot because I eat it for a few days.  I also usually make this on a Sunday so that during the week, I don't have to cook as much.  I just reheat the soup and go to town.  It's also a perfect compliment to a lot of dishes.  Like steak or baked salmon, or just straight up bread.  This particular night I had my fam bam over so they helped make a pretty big dent on the soup.  I only have enough left for one more dinner serving.  I hope you enjoy the soup.  Winter's coming and this warms you up from the inside out.

xoxo,

DOS