Oct 18, 2014

Zuppa Toscana Soup

Like the Olive Garden Zuppa Toscana Soup? Make it yourself on those cold, blistery days you want to stay at home with soup and a warm fire. Makes 6-8 servings.
1 lb ground Italian sausage
1-1/2 teaspoon crushed red pepper
1 large diced onion
4 tablespoons bacon pieces
2 teaspoons garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes (or red potatoes) – 3 large potatoes
¼ bunch of kale

  1. Sauté Italian sausage and crushed red pepper in large pot. Drain excess fat, refrigerate while your prepare other ingredients.
  2. In the same pan, sauté bacon, onions, and garlic over low-medium heat for 15 minutes, or until onions are soft.
  3. Add chicken bouillon and water to the pot and heat until it begins to boil.
  4. Add the sliced potatoes and cook until soft, about half an hour.
  5. Add the heavy cream and just cook until thoroughly heated.
  6. Stir in sausage and kale, let all heat through and serve with crackers.

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