BEST Italian Recipe EVER!!! Beach Front Cooking and Camping – Savory Campfire Food, Easy to Fix

We took the camper to Panama City Beach Florida and in this video, Tammy cooks up some delicious lunch on the new griddle. The food is based off Olive Garden’s Zuppa Toscana Soup, but it is a skillet version – not a soup – that she developed on her own. Paul gives it two thumbs up!!! Here is the recipe as shown in the video…

Zuppa Toscana Skillet

Ingredients:
Meat –
1 pound spicy Italian ground sausage
2 tablespoons minced onions

Potatoes –
4 teaspoons Kerrygold garlic and herb stick butter
2 large baking potatoes, sliced with skin on
2 tablespoons olive oil

Liquid Mixture –
1/2 cup bacon bits
3 tablespoons Kerrygold garlic and herb stick butter
1 can of chicken broth
1 teaspoon Lawry’s seasoned salt
1 teaspoon salt
1 teaspoon pepper
2 cups fresh Kale, chopped
1 cup heavy cream

Garnish –
Cheese of your choice – we used shredded Italian 6 cheese blend

Steps:
1. In medium to large skillet, brown sausage with minced onions. Once thoroughly browned, remove sausage from skillet and set aside.
2. In the same skillet, add garlic butter, sliced potatoes and olive oil. Cook on medium heat until potatoes are done. Covering pan will speed up cook time. Stir occasionally. Set aside when done.
3. In a large saucepan, add butter, bacon bits, chicken broth, Lawry’s seasoning, salt, pepper, Kale, and heavy cream. Simmer and stir until boiling. Once Kale is tender, remove from heat.
4. Finally, combine all ingredients in your skillet. Simmer on medium high heat, stirring often until liquid mixture is reduced to a sauce consistency.
5. Serve, garnishing with shredded cheese and enjoy!

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Thanks for watching!

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