We have been on a soup kick recently. On the weekends I've been making large batches and freezing for later so we have a nice soup variety for the cooler months. Most recently I whipped up a batch of Creamy Zuppa Toscana Soup and it was so good we didn't have any left over to freeze! The soup is actually an Olive Garden copycat recipe. And since you can't eat an Olive Garden soup without breadsticks, I served Cheesy Rosemary Croissants on the side! So good. I mean so, so, SO good.
Zuppa Toscana Soup
Adapted
from The Recipe Critic
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 ½ cups heavy cream
·
Kosher salt and freshly ground black pepper, to taste
Instructions
1.
In a large skillet, cook bacon until brown and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate. Crumble and set aside.
2. Add
Italian sausage to the skillet and cook until browned, about 3-5 minutes,
crumbling the sausage as it cooks; drain excess fat and set aside.
3. Skin
and cut potatoes in ¼ inch slices.
4.
In a large stockpot, add garlic and onion, and cook on medium heat, stirring
frequently, until onions have become translucent, about 2-3 minutes. Stir in
chicken broth and bring to a boil.
5. Add
potatoes and cook until tender, about 10 minutes.
6. Stir
in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Reduce
heat and stir in heavy cream. Cook until heated through, about 1 minute; season
with salt and pepper, to taste.
7. Serve
immediately, garnished with bacon.
Print recipe for Zuppa Toscana Soup
Easy Cheesy Rosemary Crescents
From Pillsbury
Ingredients
·
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
·
4 sticks mozzarella string cheese, cut in half
·
2 tablespoons chopped fresh rosemary
·
¼ cup grated Parmesan cheese
Instructions
1. Heat
oven to 350°F. Spray cookie sheet with cooking spray or line with cooking
parchment paper.
2. Separate
dough into 8 triangles.
3.
Place 1 piece of string cheese on wide end of each dough triangle. Sprinkle
each piece of string cheese with 1/4 teaspoon rosemary and 1/4 teaspoon
Parmesan cheese.
4. Roll
up each, starting at shortest side of triangle, gently wrapping dough around
filling and rolling to opposite point. Place on cookie sheet.
5. Top
each crescent with some of remaining rosemary and Parmesan cheese.
6. Bake
12 to 14 minutes or until golden brown. Serve immediately.
