Wednesday, January 18, 2012

Zuppa Toscana Soup

1 lb. Italian sausage (If you don't have Italian sausage, just add fennel, oregano, and garlic powder to the sausage while it cooks)
potatoes, onion, garlic
5-7 slices of bacon
5-6 red potatoes
1 onion
4-5 cloves of garlic, minced
1 qt water
6 c. chicken broth
2 c. kale, chopped
1 c. heavy cream or half and half
1 1/2 tsp. red pepper flakes
salt and pepper to taste
Parmesan cheese, grated (optional)

Cook the sausage (with the seasonings if needed) until cooked through. Set aside. Cook bacon until crispy. Crumble, set aside.
sausage and bacon

Slice the potatoes between 1/8 - 1/4". Make sure they are all similar in size so they cook evenly. Dice the onion. Put potatoes, onion, garlic, water, and chicken broth into a large pot over medium heat. Cook until potatoes are cooked through (about 15 minutes).

Add the sausage, bacon, red pepper flakes, salt and pepper. Simmer for 10 minutes, stirring occasionally.

Soup's on!
Turn to low heat, add the kale and cream. Let the soup heat through. Serve with a bit of Parmesan cheese on top.

Here's the link to the recipe I adapted. Hopefully it tastes a little like the Olive Garden's soup. Chris said ours tasted better.  =)

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