OLIVE GARDEN ZUPPA TOSCANA

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 30 MINUTES

total time: 45 MINUTES

INGREDIENTS:

  • 4 slices bacon, diced
  • 1 pound spicy Italian sausage, casing removed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 3 russet potatoes, peeled and thinly sliced
  • 3 cups baby spinach
  • 1 1/2 cups heavy cream
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  4. Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  5. Serve immediately, garnished with bacon.

Pepper salad

Recipe details

  • Yield6 Servings
  • Time spentPrep time: 15 Minutes|Cook time: 0 Minutes|Total time: 15 Minutes

Ingredients

FOR THE SALAD

  • 2 green peppers, cut in strips
  • 2 orange peppers, cut in strips
  • 2 apples, cut in strips (not necessary to peel)
  • 8 medium radishes, cut in strips
  • 2 cups jicama, cut into strips

FOR THE DRESSING

  • 2 Tablespoons lime juice
  • 4 Tablespoons olive oil
  • 2 teaspoons chopped mint

Instructions

FOR THE SALAD

Combine all ingredients in a large bowl.Pour the dressing over the top and toss to combine. Refrigerate before serving.

FOR THE DRESSING

Combine all ingredients in a small bowl and whisk to combine.