Thursday, January 14, 2010

Zupa Toscana Soup

Zuppa Toscana Soup (Better than Olive Garden!)

Serves 6 - 8
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale, cho...pped

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, scoop into a bowl, and set aside.
In the same pot, sauté bacon until crispy. Set bacon aside and drain most of the bacon grease from the pot.
Next, inside that same pot, sauté onions until tender. Add garlic for the last minute or so of cooking the onions.
Mix together the chicken bouillon and water, then add it to the onions and garlic. Add bacon. Cook until boiling. Add potatoes and cook until tender.
Add heavy cream and sausage and cook on low until thoroughly heated.
Add kale just before serving.

submitted by Pam Pierce

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