Tuesday, January 27, 2009

Zuppa Toscana

Last night Dillon and I got to go on a date with my Olive Garden gift card. (Thanks mom for the present and for watching the boys!) I love their Zuppa Toscana soup so much. I have the recipe and after eating it there last night, I have to say that the recipe I have tastes really exactly like theirs. It's so good, and easy to make as well.

1 lb. spicy Italian sausage *(I do just use normal and add a bit of cayenne pepper and red pepper flakes--just add a little at a time at the end till it's as spicy as you like, so just a couple shakes, then taste)
1/2 lb. smoked bacon, chopped
4 c. water
1 cans chicken broth
2 large russet potatoes, sliced thin and cut in half, with skins
2 garlic cloves, crushed (I add more usually)
1 medium onion, chopped
2 c. chopped kale (the green leafy stuff in the soup)
1 c. heavy whipping cream (half and half is fine, or even milk would probably work great)
salt and pepper to taste (don't forget this part! It's also important to watch it with the bacon being salty as well, so add a little at a time)
Parmesan cheese

Brown sausage. Drain and set aside. Cook bacon--drain an dset aside. Place water, broth, potatoes, garlic, and onion in pot; simmer over medium heat until potatoes and onions are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through. Top with Parmesan cheese. Serve with rolls or breadsticks!

1 comment:

jakenapril said...

oh, so yummy! and I have made this recipe a ton and it is delish! i, however, prefer the cream, otherwise it is a bit thin. i like the thick zuppa. thanks, christie!