Sexy Jellyfish

October 17, 2016

The Making of an Urban Cowgirl

October 19, 2016

Zuppa Toscana Soup || somewhat of a Olive Garden Copycat

October 18, 2016
You, Me, Pizza top

Our busy schedule is in full swing right now. A family sit-down dinner is sadly appearing to be optional lately. Not good. I needed to figure out how to make healthy meals in a blink of an eye since I didn’t have a few hours each day to slave away in the kitchen.

I might be the only person that didn’t know about this new contraption but I do now! Have you all heard about the Electric Pressure Cooker? This thing makes meals in a fraction of the time of other cooking/baking methods. I promise I’m not getting anything from this company – I’m just telling you like it is. It’s awesome. Well, so far so good anyway. I’ve used it a handful of times and only screwed up one thing so far. (mushy rice – ew. but since have perfected it) That’s a pretty decent percentage for me. 😉

As soon as the electric pressure cooker arrived at my doorstep, I was Pinteresting recipes. That’s when I realized that everyone was already on board – I was late to the party once again evidently. There’s tons of recipes for this machine. Gotta love it.

Tis the season for soup! The other day I found a few recipes for this yummy soup– Zuppa Toscana (a Olive Garden Copycat) via Pinterest. I cook like I do everything else. Kind last minute and not very organized. Sooo I gathered what I had in my fridge and cupboards. Substituted here and made adjustments there and Voila! My soup masterpiece was done! I thought it was so delicious that I’m not afraid to share it with you. You’re gonna love it, I promise!

Zuppa Toscana | Olive Garden copy-cat

Ingredients
  • ½ pound bacon, chopped
  • 1 pound mild Italian sausage
  • 1 TBSP red pepper flakes
  • 1 medium onion, chopped {I used a mixture of red and green onion}
  • 4 cloves garlic, chopped
  • 28 oz honey gold potatoes, quartered {I subbed in brown rice and super grains instead}
  • 12 cups water, divided
  • 3 TBSP Chicken Bouillon
  • 5-6 cups chopped kale {I subbed in spinach mixture}
  • 2 cup heavy whipping cream
  • salt and pepper, to taste
Steps:
  • With Electric Pressure Cooker on sauté mode (or brown mode), cook bacon until crisp, set aside. Crumble in sausage and red pepper flakes, cook until almost done, then add onion and cook 3-4 minutes. Next add the garlic and cook 2-3 minutes. Turn PC off. Add potatoes {or rice}, 8 cups of water, and bouillon. Lock lid in place, set PC to manual 10 minutes. Once done, leave on keep warm mode for 15 minutes, then turn PC off and vent. As soon as the pressure is released, open lid and add kale (or spinach) and 4 additional cups of water. Set to sauté mode and cook 10 minutes to soften the greens. Turn off, once soup stops boiling, add cream. Top with crumbled bacon, fresh parmesan, scallions and cilantro. Salt and pepper to taste. Serve with any type of crusty bread.

There are always extra helping hands in my kitchen. The girls enjoy cooking and baking so I’m not about to shoo them away. The more the merrier. Evelyn cooked the meats. She crisped up the bacon then squeezed out and browned the Italian sausage. Keep in mind it’s all cooked in one pot! World’s easiest clean up.zuppa-toscana-soup-olive-garden-copycat zuppa-toscana-soup-olive-garden-copycat-2 zuppa-toscana-soup-olive-garden-copycat-3zuppa-toscana-soup-olive-garden-copycat-4zuppa-toscana-soup-olive-garden-copycat-5Jillian chopped green onions, cilantro and spinach.zuppa-toscana-soup-olive-garden-copycat-6Boil mixture.zuppa-toscana-soup-olive-garden-copycat-7

Add cream.zuppa-toscana-soup-olive-garden-copycat-8 zuppa-toscana-soup-olive-garden-copycat-9 zuppa-toscana-soup-olive-garden-copycat-10 zuppa-toscana-soup-olive-garden-copycat-11

Enjoy!

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