Olive Garden Zuppa Toscana
Makes 8 servings
- 1 lb. Italian Sausage
- 2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
- 1 large Onion, chopped
- 1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
- 2 cloves garlic minced
- 2 C. Kale or Swiss chard chopped
- 2 cans Chicken Broth
- 1 qt. Water
- 1 C. Heavy Whipping Cream
Bake sausage in a 300-degree oven. Bake approximately 1/2 hour, drain fat and cut into slices. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are cooked. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Once heated, serve.
Pasta Florentine
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 8
Ingredients:
- 2 cups heavy cream
- 1 cup chicken broth
- 24 oz sliced mushrooms
- 3 cups frozen peas
- 6 cloves garlic
- 1/2 cup extra virgin olive oil
- 8 oz ham (Black Forest if possible), julienned
- 1/2 cup chopped parsley
- 16 oz pasta (your favorite shape), cooked according to package directions
- Grated Parmesan cheese for garnish
- Salt and pepper to taste
- Fresh parsley, chopped
Directions:
Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes. Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta. Remove pot from heat and stir in grated Parmesan. Toss gently to combine. Transfer to large serving platter. Garnish with chopped parsley and serve.
