COPY CAT!

Last week a good friend and I finally met up to celebrate our birthdays.  My friend suggest Olive Garden for lunch.  We decide to get the salad and soup lunch. I had not been to Olive Garden in some time and had no idea they even had other soups to choose from besides minestrone!  After eating multiple bowls of Zuppa Toscana I decided I would have to make this at home... success!  Definately needs LOTS of Red Pepper Flakes and the Kosher Salt and some pepper made a big difference.

Years ago we took a friend out to our favorite local Italian place and he was dissapointed they didn't have Toasted Ravioli. I admit those little fried raviolis from the Olive Garden are yummy, but hello, there is so much better Italian food out there!  Anyway, because we love him anyway, I found a copycat recipe and made these for him as a suprise and he loved them.  This would make a fun addition on soup night! 

Olive Garden Zuppa Toscana

1 lb. Italian Sausage

2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices

1 large Onion, chopped
6 Slices of bacon or 6 tsp. Real Bacon Bits
2 cloves garlic minced
2 C. Kale or Swiss chard or Escarole - chopped
2 (14.5 ounce) cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream or Half and Half

Brown sausage, drain on paper towels and set aside.

Sauté onion until soft. Add potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done (about 30 minutes). Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream and heat through. Season with Red Pepper Flakes, Kosher Salt and Black Pepper to taste. Garnish with shaved parmesan cheese. Serves 6.

A lower carb suggestion I found says to use cauliflower instead of potatoes. Because I love cauliflower I am going to try that next time.

Olive Garden Toasted Ravioli

16 oz Package of Meat Filled Ravioli (thawed)

2 Eggs Beaten

1/4 C Water

1 tsp. Garlic Salt

1 C. Flour

1 C. Bread Crumbs Plain

1 tsp. Italian Seasoning

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.

Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with your favorite marinara sauce.

What's your favorite Copy Cat Recipe?