Husband's Favorite Soup - Zuppa Toscana

The night before my husband's birthday I decided to surprise him with his favorite soup. I don't make this very often because it is really high in fat and cholesterol which neither of us need, but it is so SO good as an occasional meal. He absolutely loves the Zuppa Toscana at the Olive Garden and this recipe is about as close to it as I can come. Of course, I can never leave a recipe alone so I tend to tweak it a bit, but this is pretty close to the original.

First I sauteed the onions and garlic

While the onion and garlic cooked, I cut the hot links. Normally I use a locally made sausage, Slovacek, but this time I decided to use the Earl Campbell brand. Next time I am going back to my old favorite. Slovacek is spicier and just has a better flavor.

I added the sausage in with the onions and browned it in the pot.

Then I added the base and water and potatoes. After that cooked for around 15 minutes I added the cream and kale to cook for a few minutes. Don't put the kale in too soon or it will change into a brownish color and just not look appealing.

The end product was delicious and mildly spicy from the sausage. It is definitely still a favorite.

Olive Garden Zuppa Toscana

Published 3/13/96 in the Minneapolis Star Tribune Taste Section.

Servings: 5
Ingredients:

1 1/2 cups Sausage links, spicy; about 12 links
3/4 cup Diced onions
6 slices Bacon
1 1/4 teaspoons Minced garlic
2 tablespoons Chicken stock base
1 quart Water
2 medium Potatoes, cut in half and then into 1/4 slices
2 cups Kale, cut in half and then sliced
1/3 cup Heavy whipping cream



Directions:

Cut sausage into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.

Recipe of the Week: Chicken Marsala

This has been one of my favorite dishes since my days of working at the Olive Garden. The sweet smell of Marsala wine and buttery mushrooms can be intoxicating (especially if you sneak a few sips off  the Marsala bottle) and the tender chicken just drinks in the flavor. This versatile dish can be served over rice or pasta or even next to some rosemary roasted potatoes. Crusty bread is essential to sop up every last bit of the flavorful sauce.

First, I trimmed the fat off of a large chicken breast.

I repeated 5 more times for a total of 6 chicken breasts.

Then I seasoned flour with Italian seasoning, salt and oregano.

The next step is to cover the chicken with wax paper and flatten it. 

Look at them all flat and uniform in thickness!

2 tablespoons of bottle and 2 tablespoons of olive oil are combines and heated until the butter melts.

Dredge the chicken in the seasoned flour and place in the skillet.

 Wait for the chicken to start to become white about halfway up before flipping.

If you start to feel resistance like the chicken is stuck to the pan when you are trying to turn the chicken, stop and wait another minute. The chicken will release when it has a sear on it.

Cook the chicken in  batches so that the pan is not crowded and it gives the chicken room to fully brown.

Once the chicken was browned I returned it all in the pan.

Add the mushrooms on top of the chicken

Pour Marsala wine over the top of the chicken and mushrooms

Cover the pan and let the mushrooms cook down.

Look at the yummy sauce!

The final dish - I cooled the chicken and then froze it.

We had it for dinner and it was delicious!!!!

Easy Chicken Marsala

• 1/2 cup all-purpose flour
• 3/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon dried oregano
• 6 boneless, skinless chicken breast halves about 1.5-2 pounds
• 2 tablespoon olive oil
• 2 tablespoon butter
• 1.5 cup sliced fresh mushrooms
• 3/4 cup Marsala wine

1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 5 minutes. Cool and Freeze.

Thaw and place in saucepan cook 10 minutes or until chicken is no longer pink and juices run clear. Serve with cooked noodles or roasted potatoes.





Tip: If you pound the chicken flat it cooks much quicker and more evenly



Serves 6