Michelle's Zuppa Toscana

We don't go to Olive Garden all that often but when we do, my husband always orders the Zuppa Toscana. To be quite honest, I'm not all that fond of it as I always order the salad at OG which is my personal favorite :) I figured that Zuppa Toscana would be an excellent candidate for a good weekend meal. Plus it was a way for me to make something to go with my focaccia. :)

I like my version a whole lot more than Olive Garden's version. Also, it's tons cheaper than going to OG. You sure do get a whole lot more for your buck! And it makes a ton so I hope your family has a good appetite. Be forewarned -- this isn't a quick cook meal. It's definitely something to make on the weekend to enjoy for several days afterward.

* *
Michelle's Zuppa Toscana
Adapted from http://recipes.robbiehaf.com/O/573.htm



1 lb. Italian Sausage, casing removed
1/2 lb. thick-cut bacon, diced
4 c. water
32 oz. chicken broth, low sodium
1 1/2 large russet potatoes, scrubbed and diced (do not peel)
1 medium shallot, chopped
2 cloves garlic, minced
16oz. chopped spinach (frozen)
1 c. heavy whipping cream
sea salt & red pepper flakes to taste

In a heavy stock pot, brown sausage over medium-high heat. Make sure to break it into small pieces and to scrape up the fond (the delicious brown bits at the bottom) as you go. Once it is cooked through, remove the sausage from the pot and reserve.


Add the bacon to the pot and fry until brown and crispy. Remove the crispy bacon bits to the same place you reserved the sausage. Drain off all but 2 or 3 tablespoons of the bacon fat.


Turn your heat down to medium or medium-low and add your shallots, followed by your garlic. Sweat over medium low for about 2 to 3 minutes or until translucent. Deglaze the bottom of the pan with 1/2 c of the chicken broth, scraping the bottom of the pan to dissolve all the yummy brown bits into the soup.

Add your diced russet potatoes (drain if you have them stored in water to prevent oxidation like I normally do) and the 4 cups of water. Bring to a boil then lower to a simmer, cover and then simmer for 10 minutes until the potatoes are tender. Add in your spinach (no need to thaw) and stir in your whipping cream. Simmer (but do not boil) for another 5 minutes. Season with salt (I like sea or kosher) and red pepper flakes to taste.

Serve with a hearty bread for dipping and laugh heartily because now you don't need to wait for Olive Garden's all you can eat soup, salad and breadsticks special! MWAHAHAHAHA!

Makes 10 (very generous) servings

* *

The original recipe called for spicy Italian sausage and kale, neither of which my local Trader Joe's had the day I went shopping. That wasn't a big deal so I just got the regular sweet Italian sausage and some frozen spinach. The original also called for onions -- which I don't normally use -- for which I substituted shallots.

If you want to do a low carb version of this, you can substitute cauliflower for the potatoes. For low fat, substitute half and half or whole milk for the whipping cream. I wouldn't suggest low fat or skim milk because it just won't lend any flavor to the soup at all.

Be sure to use good quality bacon. Don't use any of that namby-pamby, wet cured, thin-cut stuff.This will help ensure that you've got some really hearty bits of bacon left in your soup rather than having it all wither away into nothing. Your taste buds will appreciate it! I like Niman Ranch bacon (well, truth be told, I like Niman ranch anything) because it's the real thing: dry cured and thick cut. It's also a great price at Trader Joe's.

I actually misjudged just how much soup it was going to make and had to switch to a larger pot halfway through the cooking process. Considering that it's just me and my husband, we had enough leftover to fill three 3 cup containers and another 2 cup container. It made for very good leftovers but I wouldn't keep the leftovers for more than a few days. Unfortunately with the potatoes, it's not a good candidate for freezing as potatoes tend to get mushy after being frozen, thawed and reheated.

Better than Garlic Bread Focaccia

Adapted by Michelle from here


Even if it's not very traditional, I assure you that it's delicious. My rendition has dried herbs and chopped garlic in the dough and is topped with a savory crust of cheese and garlic salt. This is better than most garlic breads I've ever had and is delicious with soup. It would also make an excellent sandwich bread if baked in an 8x8 pan, cut into 4x4 pieces and split.

Ingredients

Yeast Proofing

• 1/2 c. warm water (100F ~ 110F)
• 1 tsp. sugar
• 1 packet dry active yeast (not instant)

Wet Ingredients

• 1/2 c. water
• 2 garlic cloves, finely minced
• 1 tbsp. olive oil

Dry Ingredients

• 2 1/2 c. all purpose flour
• 1 1/2 tbsp. dried basil
• 1 1/2 tbsp. dried oregano
• 1 tbsp. grated parmesan cheese

Topping

• 2 tbsp. grated parmesan
• 1 tsp. garlic salt
• Olive oil

Proofing the yeast:
In your work bowl, dissolve the sugar in the warm water and sprinkle your dry yeast over it. Mix well and let sit for 10 ~ 15 minutes. If the mixture is frothy and smells yeasty, congratulations! Your yeast is alive and ready for the next step!

Mix together your dry ingredients in a separate work bowl.

Making the dough:
Add your wet ingredients into the yeast mixture: the water, garlic and olive oil. Begin to incorporate your dry ingredients.

If you're using a stand mixer, mix in about 1 cup of the dry ingredients at low speed. You could use your paddle attachment but keep in mind you're going to have to switch to a hook for the dough kneading anyhow. Once the first cup or so is well incorporated, continue to add about 1/4 c. of the dry ingredients at a time until the dough comes together into a ball. Once the dough comes together, knead using the dough hook for about 3 to 4 minutes until smooth and elastic. Once this has been achieved, form the dough into a ball and place in a greased work bowl (your mixer bowl works fine), cover and set in a warm place to rise for 30 minutes.

If you're doing this by hand, use a wooden spoon to mix in 1 cup of the dry ingredients to form a wet batter. After it forms a batter, gradually add the rest of the dry ingredients in 1/4 c. additions. It will get increasingly difficult as you reach the end. Once it forms a dough that can hold together, knead on a floured board until smooth and elastic. (And/or until your arms fall off, whichever comes first.) Form the kneaded dough into a ball and placed into a greased work bowl. Cover and set in a warm place to rise for 30 minutes.

Forming and proofing the dough:

Place an empty pan in the lowest rack of your COLD OVEN. Do not turn the oven on. You will proof the bread in a warm, moist environment provided by the boiling water. In the meantime, boil water.

Grease an 8x8 or 11x13 pan.

After the dough has risen, turn the risen dough out into the greased baking pan of your choice. There's no need to punch it down because you will punch it down as you form it to the pan. If it very elastic and doesn't want to get into the corners, don't worry. It will rise a second time.

Place your formed dough on the higher rack in your COLD oven. Fill the pan below it with boiling water. Close the oven and let your bread proof in this environment for 30 minutes.

Topping and baking the bread:

After 30 minutes, remove the bread pan from your oven. Discard your pan of hot water; you no longer need it. Preheat the oven to 450F.

Dimple the top of your dough lightly with your fingers. sprinkle the top evenly with the grated cheese and garlic salt. Drizzle the top of the dough with olive oil.

Bake the foccacia for 15 minutes at 450F. Remove from oven when golden brown and delicious. Cool in pan for 5 minutes and then remove to a cooling rack for 10 minutes. Slice and enjoy.