It’s officially NOVEMBER! Can you believe it!? We’ve already experienced some snow here in Colorado, which always makes me in the mood for a warm bowl of soup. It’s definitely soup season! This week I just couldn’t leave out this amazing bread recipe…it’s just too good not to share, so this week you get TWO recipes! This weeks pairing of the week is….
Zuppa Toscana & Rosemary Olive Oil Bread Paired with Chianti
If you’ve ever been to Olive Garden, I’m sure you’ve heard of and tasted their Zuppa Toscana… this one is a pretty fair match 😋 If you HAVEN’T had it…well you’re missing out, and should definitely make this soup ASAP! It’s the perfect blend of spicy sausage, potato and creamy broth. It’s absolutely perfect for a snowy day.
What pairs perfectly with a warm bowl of soup besides the obvious (wine 😉)? This even MORE amazing Homemade Rosemary Olive Oil Bread. I discovered this recipe a couple of years ago on Pinterest, and was SHOCKED at how easy it was! I was expecting to need some fancy bread machine and fancy flours, but those aren’t necessary! I always make this bread with our zuppa toscana because it’s perfect for dipping AND I get to use my rosemary from my little herb garden 😍.
We paired this soup with a bottle of Cara Mia Chianti. Typically white’s pair better with a creamy soup like this, but the spice pairs nicely with the Chianti! We found this bottle on sale at our local liquor store and really enjoyed it. There’s just something about a glass of red wine on a snowy night. I can’t really bring myself to drink a glass of chilled white when it’s snowing out 😂 so this bottle was perfect!
From my kitchen to yours… enjoy!
A delicious Olive Garden Copy Cat recipe! Perfect for a snowy day this winter 🙂
Ingredients
- 1 lb. ground spicy Italian sausage
- 4-5 red potatoes (about 1 lb), chopped into bite sizes
- 1/2 red onion, chopped
- 2 minced garlic cloves
- 32 oz chicken stock
- 1/2 bunch kale torn into bite size pieces
- 1 C heavy cream
- 2 Tbsp flour
- 1 tsp thyme
- 1 tsp herbs de provence
- salt and pepper to taste
Instructions
- Brown sausage over medium/high heat
- Add minced garlic and stir
- Drain grease, add sausage to the bottom of the slow cooker
- Add potatoes, onion, and seasonings cover with chicken stock (add about one cup of water if needed to completely cover potatoes)
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours
- BEFORE SERVING-
- Whisk together cream and flour until well mixed
- Pour into slow cooker, add kale, stir to combine
- Cover and cook on high for 30 minutes or until soup thickens slightly
- Serve with a glass of Chianti and Rosemary Olive Oil Bread
An EASY homemade bread that will have you begging for more. This recipe is better than any restaurant style bread I have had- no need for a bread machine or fancy tools, just some extra time!
Ingredients
- 1 Cup warm water (about 110 degrees)
- 1 Tbsp sugar
- 1 pack Active Dry Yeast
- 1 1/2 Cup flour
- 1/2 cup bread flour (I used regular flour as a substitute)
- 2 Tbsp chopped, fresh rosemary
- 1/4 tsp. Italian seasoning
- 1/4 tsp pepper
- 1/2 tsp salt
- 2 Tbsp olive oil
- 2 Tbsp corn meal
- 1 egg + 1 Tbsp water, lightly beat
- 1 Tbsp fresh rosemary, chopped
- 1 tsp. coarse sea salt
Instructions
- Combine warm water, sugar, and yeast in a small bowl. Let sit for 10 minutes
- In a stand mixer, whisk together flours, rosemary, Italian seasoning, pepper and salt
- Add yeast mixture together with olive oil , mix until combined or dough starts to form
- Use hook attachment to knead for 5 minutes. If dough is sticky, add flour- about 1 Tbsp at a time
- Lightly grease a bowl and transfer dough, cover with a towel and place in a warm area. Let it rise for about 1 hour until the dough has doubled in size
- Punch down dough and transfer to a lightly floured surface. Form into a long or round loaf shape
- Dust a pizza stone with corn meal and place loaf on top. Cover with a damp towel and allow it to rise for 45 minutes
- While dough is rising- preheat oven to 400 degrees F
- Once risen, brush with egg wash, sprinkle with rosemary and sea salt. Use a sharp knife to cut 2-3 slits across the top.
- Bake for 20-25 minutes until top is golden brown and hollow when tapped
- Slice and serve with Zuppa Toscana OR a small plate with olive oil and balsamic vinegar for dipping