12/13/2024
If you've been to Olive Garden, you've probably tried their Zuppa. Apparently zuppa isn't even an Italian thing, it's made up, but I'm here for it, because it's deliziosa. Not to toot my own horn ... 🚂🚂 ... but mine is better. It's basically the same thing, just a few tweaks.
You're going to need:
1 yellow onion
4 cups heavy cream
1 stick butter
5 potatoes (I just use regular old russets)
5 cups chicken stock
Onion powder
Garlic and/or garlic powder
Salt
Pepper
Cayenne pepper
1 lb ground sausage (mild or spicy, that's your preference, I use mild)
Bushel of kale
(Paprika optional)
(Tonys optional)
In a large stock type pot, melt your butter. While that's melting, dice up your onion. Once the butter is melted, sauté your onions just until they start to become "transparent". Add chicken broth and bring to a simmer. While this is coming up to temp, brown your ground sausage and do not drain or discard the grease. Once browned, add grease and all to your stock pot. While this simmers slice or small cube your potatoes. Sliced will cook quicker, but it's your preference. If slicing, you want thin slices, roughly 1/8" or so thick. Add these to your simmering pot, along with your heavy cream.
NOW... when it comes to onion powder, garlic and garlic powder, salt, pepper and cayenne... spices in general in ANY recipe, I truly do not believe in measurements. For cooking that is. In baking I follow most directions and measurements. Maybe it's the old southern woman that inhabits my soul, I don't know, but food is supposed to be enjoyed, I'll die on that hill. So season with your heart and season until it makes you do a happy food dance. Start with a little, taste test, and add more if needed. 99% of my cooking is not measured, it's tasted until I love it. Every time. So season away. Once you thoroughly enjoy the taste, either chop up or rip up your kale and add that in, stirring so it's mixed in well and will cook.
Your potatoes, if sliced, should only take maybe 15 minutes or so to become soft, same for kale. The longer you keep it on a lower simmer, the more flavorful your meat, potatoes and kale become. I actually prefer zuppa on day 2 or 3 after it's just been drowning in the broth in the fridge.
This is my daughters favorite meal and at 12 she can make it with little direction from me. You can easily double the batches for larger groups, you can freeze it, store it for a few days in the fridge and it makes a great cold weather food. Little French bread to dip dip with. Yes please!
