Olive Garden Zuppa Toscana

Yield  6 servings

·        4 slices bacon, diced, for garnish optional

·        1 pound spicy Italian sausage, casing removed

·        ¼ to ½ teaspoon red chili flakes

·        2 cloves garlic, minced

·        1 onion, diced

·        4 cups chicken broth

·        3 russet potatoes, peeled and thinly sliced

·        3 cups baby spinach or kale

·        1 1/2 cups heavy cream

·        Kosher salt and freshly ground black pepper, to taste

·        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.

·        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.

·        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.

·        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.

·        Serve immediately, garnished with bacon.

 

 

 

 

 

Roasted Garlic and Rosemary Potatoes

 

2 ½ tablespoons olive oil

5 cloves garlic, minced

2 ½ tablespoons chopped fresh rosemary

2 ½ tablespoons grainy mustard

Black pepper

1½ lbs. baby potatoes

salt

 

1. Boil potatoes until barely done. Drain return to pan and set aside.

2. Pre heat oven to 425*. Line baking sheet with foil or parchment paper.

3. Combine oil, garlic, rosemary, mustard and pepper.

4. Pour over cooked potatoes and mix well to coat potatoes

5. Spread potatoes in single layer, sprinkle with salt

6. Bake for 10 to 20 minutes til potatoes begin to brown and crisp up.