Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Food and Beverage > Cooking & Pairing > Zuppa Toscana - Ala Olive Garden, and Bread Bowls
Reply
 
LinkBack Thread Tools
Old 04-15-2008, 05:13 PM   #1
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,878
Liked 2259 Times on 1612 Posts
Likes Given: 1241

Default Zuppa Toscana - Ala Olive Garden, and Bread Bowls

Ok. My wife simply loves the Olive Garden, especially the Zuppa Toscana soup. It's basically an Italian Sausage soup with potatoes and some kale and cream. I told her I could make this at home. "Yeah, right.." I get home, load up my browser, and do a search. Tons of links! The first one looked easy, so I tried it and she said it was even better than the Olive Garden.

Here ya go:

1 tube of Italian Sausage (as spicy as you like).
2-3 large russet potatoes, cut as you like them
Couple cloves of Garlic
1 Large Onion
3/4 cup chopped bacon (optional, but necessary)
Large can of Chicken Stock
Bit of Butter
2 cups Kale
1 small carton heavy cream


Brown Sausage in pan, or cook on oven until done.
Melt butter in soup pot, and saute minced garlic and chopped onion.
Add Chicken Stock and potatoes cook until potatoes are tender.
Add bacon, sausage, cream and kale
Cook on low until heated through


Now the bread bowls... I cheat. I use the bread machine to mix the dough. I use the Large French Bread recipe, and "dough only" setting. When the machine beeps, I take out the dough, and cut into 4 sections. Ball it up and let rise on the pizza stone for 45 minutes, or until they have risen. Place in 350 degree oven and bake until golden brown and delicious.

Important! Allow bread to cool a bit before cutting. Carve the top out of the bread and set next to the bread bowl. Fill bread bowl with soup and eat.

I have no idea what kind of beer goes good with this. I just drink whatever I have on hand. It usually goes down good.

__________________
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2008, 07:47 PM   #2
Arneba28
Feedback Score: 0 reviews
 
Arneba28's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Amherst, Western New York
Posts: 2,228
Liked 15 Times on 10 Posts
Likes Given: 6

Default

I run the kitchen at the OG...we have people that always ask us for the recipe. We keep telling them "its online" no one believes that its the real recipe, just scailed down. We make 20gal at a time.

If you want that true OG, Olive Garden, not Original Gravity, when you saute the sausage mix in crushed red pepper with it, saute that all up then add the garlic and onion.

__________________
My Kegerator Project
Arneba28 is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2008, 02:46 PM   #3
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Norfolk, MA
Posts: 6,802
Liked 1393 Times on 850 Posts
Likes Given: 895

Default

this sounds yummy. I'll have to try it soon. thanks for posting.

__________________
Melana is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 04:21 PM   #4
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 19,290
Liked 3481 Times on 2155 Posts
Likes Given: 2990

Default

I made this last night. It was excellent. I ate way too much of it though! Thanks for the recipe. (btw, 8 oz heavy cream is right for this recipe - that might be the "small carton" but there is also a quart carton, which would be too much).

I also made sourdough bread from a berliner weisse trub. Great with zuppa! Thanks, Homer.

__________________
Hey goomba I love how you dance the rumba
But take some advice paisano learn-a how to mambo
If you're gonna be a square you ain't-a gonna go anywhere.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 10:12 PM   #5
mccumath
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Idaho
Posts: 1,047
Liked 198 Times on 191 Posts
Likes Given: 2

Default

After I saw this, I decided that it was going to be on the dinner menu tonight. As much as I enjoy making bread, unfortunately there is not enough time this afternoon to get it done, so I am cheating and using sourdough bread bowls from the store. And, of course, my local grocery store was out of kale, so I am substituting baby spinach instead. Will let you know how it turns out.

Thanks for the recipe!

Ryan M.

__________________
Put it all in the primary, and let the BeerGods sort it out
mccumath is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 10:15 PM   #6
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 19,290
Liked 3481 Times on 2155 Posts
Likes Given: 2990

Default

Quote:
Originally Posted by mccumath View Post
After I saw this, I decided that it was going to be on the dinner menu tonight. As much as I enjoy making bread, unfortunately there is not enough time this afternoon to get it done, so I am cheating and using sourdough bread bowls from the store. And, of course, my local grocery store was out of kale, so I am substituting baby spinach instead. Will let you know how it turns out.

Thanks for the recipe!

Ryan M.
Kale maintains it's shape and some of it's crunchiness when in the soup. Spinach will be flaccid. I'm sure it will still taste great!
__________________
Hey goomba I love how you dance the rumba
But take some advice paisano learn-a how to mambo
If you're gonna be a square you ain't-a gonna go anywhere.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 10:27 PM   #7
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,835
Liked 957 Times on 680 Posts
Likes Given: 2028

Default

Quote:
Originally Posted by passedpawn
I made this last night. It was excellent. I ate way too much of it though! Thanks for the recipe. (btw, 8 oz heavy cream is right for this recipe - that might be the "small carton" but there is also a quart carton, which would be too much).

I also made sourdough bread from a berliner weisse trub. Great with zuppa! Thanks, Homer.
That does look good, and the recipe looks easy. Did you use Italian sausage in the casing, cut into coins, or loose sausage crumbled?
__________________
http://www.singingboysbrewing.com

My wife's book "Uncovering Lives: Discovering One Immigrant Generation's Secrets and Lives of Forgiveness, Grace and Healing"
Pappers_ is online now
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 10:39 PM   #8
stpetebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: St. Peters, MO
Posts: 30
Default

Thanks for the recipe! I'm going to have to try this sometime this week. I love this soup!

__________________
stpetebrewer is online now
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 11:03 PM   #9
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 19,290
Liked 3481 Times on 2155 Posts
Likes Given: 2990

Default

Quote:
Originally Posted by Pappers_ View Post
That does look good, and the recipe looks easy. Did you use Italian sausage in the casing, cut into coins, or loose sausage crumbled?
I bought loose ground sausage and browned it in the soup pot as the very first step. I think if you bought cased sausage and cut it up it would be exactly as good. I did a double batch, which was a LOT.

I'm gonna PM Homer, it's his thread, I'd like him to comment.
__________________
Hey goomba I love how you dance the rumba
But take some advice paisano learn-a how to mambo
If you're gonna be a square you ain't-a gonna go anywhere.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 11:07 PM   #10
mccumath
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Idaho
Posts: 1,047
Liked 198 Times on 191 Posts
Likes Given: 2

Default

Quote:
Originally Posted by passedpawn View Post
Kale maintains it's shape and some of it's crunchiness when in the soup. Spinach will be flaccid. I'm sure it will still taste great!
I see. I will have to try it with kale in the near future. I am looking forward to cooking this when the SWMBO gets home! BTW, I am using loose, mild ground sausage (I would usually buy spicy, but the crib midget doesn't like anything spicy... yet...).

Excuse me for hijacking a little here, but this post reminded me of this recipe, which I say is one of the best soups I have had to date. Super easy, very good with spicy sausage, and will warm your ass up on a cold evening!

I hope tonight's meal changes my opinion! Thanks Homer!

Ryan M.
__________________
Put it all in the primary, and let the BeerGods sort it out
mccumath is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using Olive oil instead of Oxygen Germey General Techniques 286 05-27-2014 09:23 PM
olive oil? stevenryals Beginners Beer Brewing Forum 15 02-15-2011 06:36 PM
Cinco de Mayo Bread (in the bread machine) Yooper Cooking & Pairing 3 11-02-2009 01:37 PM
Star San and Dog bowls jackson_d Equipment/Sanitation 16 07-23-2009 05:36 AM
Olive Oil? RonRock Beginners Beer Brewing Forum 10 09-29-2008 01:21 AM