Tuesday, March 26, 2013

Zuppa Toscana Soup

This recipe is very much like the Zuppa Toscana you might find at Olive Garden.

1 pound Italian sausage
1/2 pound cooked bacon
4 cups water
2 cans (29 oz. total) chicken broth
2 large potatoes
2 cloves garlic
1 medium onion
2 cups kale
1 cup heavy whipping cream
  1. In a skillet, over medium-high heat, brown Italian sausage, breaking into small pieces as you fry it; drain, set aside.
  2. In a skillet, over medium-high heat, brown bacon; drain, set aside.
  3. Place water, broth, cubed potatoes, crushed garlic, chopped onion in a pot; simmer over medium heat until potatoes are tender.
  4. Add sausage and crumbled bacon to pot; simmer for 10 minutes.
  5. Add chopped kale and cream to pot; season with salt and pepper; heat through. 

1 comment:

  1. If you are watching your carb intake, you can leave out the potatoes and still have a very tasty soup.