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
· 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
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
· 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
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.