Zuppa Toscana Soup
This is a copykat version of Olive Garden's Zuppa Toscana Soup. I made this at Cameron and Kiley's wedding luncheon at Kiley's request. It's been one of our favorites ever since.
Recipe:
1/2 lb Dana's Sweet Italian sausage
3 slices bacon, chopped
2 medium cloves garlic, minced
3 packed C kale, chopped or torn with thick middle stems removed or use baby kale
1 Tbs chicken bouillon
6 C water
1 C heavy whipping cream
5 C potatoes, cubed small or thin-sliced
1/2 small onion, finely chopped or pureed
1 Tbs sucanut or sugar
1/2 tsp black pepper
Salt to taste
Red pepper flakes to taste
Cook sausage and bacon in a 400°F oven until browned and bacon is crisp. Drain, then cut sausage into bite-sized pieces. Place onion, potatoes, chicken bouillon, water and garlic in a stock pot and cook over medium heat until potatoes are done. Add sausage and bacon, sucanut and pepper. Simmer for another 10 min. Turn to low heat. Add chopped kale and heavy whipping cream. Heat through and serve. (Best if made the night before, but don't add the bacon, cream and kale until just before serving.)
Recipe:
1/2 lb Dana's Sweet Italian sausage
3 slices bacon, chopped
2 medium cloves garlic, minced
3 packed C kale, chopped or torn with thick middle stems removed or use baby kale
1 Tbs chicken bouillon
6 C water
1 C heavy whipping cream
5 C potatoes, cubed small or thin-sliced
1/2 small onion, finely chopped or pureed
1 Tbs sucanut or sugar
1/2 tsp black pepper
Salt to taste
Red pepper flakes to taste
Cook sausage and bacon in a 400°F oven until browned and bacon is crisp. Drain, then cut sausage into bite-sized pieces. Place onion, potatoes, chicken bouillon, water and garlic in a stock pot and cook over medium heat until potatoes are done. Add sausage and bacon, sucanut and pepper. Simmer for another 10 min. Turn to low heat. Add chopped kale and heavy whipping cream. Heat through and serve. (Best if made the night before, but don't add the bacon, cream and kale until just before serving.)
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