Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana

• 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 1/2 cups heavy cream
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
• Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
• Serve immediately, garnished with bacon.
  
  Reheat and serve.

Meatballs & Gravy

1 pound ground beef
1 egg, lightly beaten
1/3 C. unseasoned bread crumbs
1/2 tsp. garlic salt
1 tsp. Italian seasoning, divided
1/2 tsp. black pepper, divided
1 T. olive oil
1 small onion, halved and thinly sliced
1 C. sliced mushrooms
2 T. all-purpose flour
1 14.5 oz. can beef broth (or 1 1/2 C. beef broth)
1/4 tsp. ground nutmeg
Cooked egg noodles

Heat oven to 350 degrees F. Place a rack on a baking sheet and coat with non-stick cooking spray.

In a large bowl, mix ground beef, egg, bread crumbs, garlic salt, 1/2 t. of the Italian seasoning and 1/4 t. of the black pepper.  Form into 30-40 small meatballs about 1 level teaspoon each. Place on prepared rack over baking sheet.  Bake meatballs at 350 degrees F for 20 minutes.

Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.  Add onion and mushrooms and cook 6-7 minutes, stirring occasionally, until lightly browned.  Sprinkle flour over the mixture, stir and cook 1 minute.  Gradually stir in beef broth until the four is completely incorporated in to the liquid.  Bring to a simmer.  Stir in remaining 1/2 t. Italian seasoning, 1/4 t. pepper and the nutmeg until well blended.

Add meatballs to the skillet and reduce heat to medium-low.  Cover and simmer for 10 minutes, stirring occasionally.  Serve over egg noodles and enjoy!

Label:  Thaw, heat in large skillet and enjoy!