I love the Zuppa Tuscana from Olive Garden, but my family isn't very big on Italian sausage-so I tweeked the recipe a bit to fit our family's tastes. Came out wonderful!! You can add as much spinach or kale as you want! Freezes well!
prep time30 Min
cook time1 Hr
chicken breasts, boneless and skinless
red potatoes, sliced and halved
heavy cream (aprox. amount)
chicken bullion cubes
white onions, chopped
bunches of kale, or spinach
How To Make
Fry bacon crispy, crumble and set aside.
Add garlic, onion and chicken to bacon grease and sauté until chicken is done.
In a large stock pot, add water and bullion and bring to a boil.
Add potatoes to boiling water and boil until potatoes are soft.
Shred chicken and add chicken, sautéed garlic and onions with the bacon drippings into the stock pot.
Add heavy cream to the broth, boiling to thicken. Make broth as thick or thin as you want using as much or as little cream as you want. If it is not thick enough, you can whisk 4 TBS flour with 4 TBS water in a bowl and add to mixture to thicken.
After the desired consistency is reached, add spinach or kale and allow to wilt.
Remove from heat and enjoy! I served this with garlic bread!
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!