Olive Garden Zuppa Toscana Recipe Damn Delicious

3 cups chicken broth. 1 tablespoon olive oil 1 pound mild italian sausage casing removed 3 cloves garlic minced 1 onion diced 1 2 teaspoon dried oregano 3 russet potatoes chopped 6 cups chicken broth kosher salt and freshly ground black pepper to taste 1 2 bunch kale stems removed and leaves chopped 1. 1 pound spicy italian sausage casing removed.

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Damn delicious june 30 2018 instant pot olive garden zuppa toscana copycat this copycat tastes just like the restaurant version except you can make it in the pressure cooker.

Olive garden zuppa toscana recipe damn delicious. 2 stalks celery diced. Stir in kale and let cook until. Add onion to pot and let cook until soft 5 minutes then add garlic and cook until fragrant 1 minute more. 3 cloves garlic minced.

Add onion to pot and let cook until soft 2 3 minutes then add garlic and cook until fragrant 1 minute more. Drain and set aside. Cook the italian sausage and red pepper flakes in a dutch oven over medium high heat until crumbly browned and no longer pink 10 to 15 minutes. Directions chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med high heat.

Directions in a large pot over medium heat cook sausage breaking up with the back of a wooden spoon until browned and no longer. 2 tablespoons olive oil divided. Heat the olive oil in the instant pot then add the sausage and brown for 3 minutes until it s no longer pink breaking up with a wooden spoon. Stir in the red pepper flakes italian seasoning salt and pepper.

Stir bacon into the same dutch oven and cook over medium heat until bacon is crisp about 10 minutes. 3 carrots peeled and diced. Transfer sausage mixture to a bowl. Stovetop instructions in a large pot over medium heat cook sausage breaking up with a wooden spoon until browned and no longer pink 5 to 7.

1 cup ditalini pasta. Stir in kale and let cook until leaves are. Step 2 cook the bacon in the same dutch oven over medium heat until crisp about 10 minutes. Stir in the onion and garlic and cook for another 3 minutes until the onion softens and becomes translucent.

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. Cook and stir italian sausage and red pepper flakes in a dutch oven over medium high heat until sausage is browned and crumbly 10 to 15 minutes. Add onions garlic salt pepper and red pepper flakes to sausage and cook until onions are clear and aromatics of the seasonings blend together.