Wednesday, October 14, 2015

Zuppa Toscana

Here is a pretty easy soup recipe I found after eating it at Olive Garden and now it's one of Paul's favorites. It has a great flavor because the sausage. (I've never taken time to do it with bacon)  I'll be making this tonight with some warm breadsticks. 


  • lb  Sausage
  • 2large  russet baking potatoes, sliced in half, and then in 1/4 inch slices
  • 1large  onion, chopped
  • 14cup  bacon bits (optional)
  • 2garlic cloves, minced
  • cups  kale or 2 cups  swiss chard, chopped
  • 2(8 ounce) cans chicken broth
  • 1quart  water
  • 1cup  heavy whipping cream (I usually use evaporated milk)

    1. Brown sausage in your soup pot.
    2. Add chicken broth and water to pot and stir.
    3. Place onions, potatoes, and garlic in the pot.
    4. Cook on medium heat until potatoes are done.
    5. Add bacon.
    6. Salt and pepper to taste.
    7. Simmer for another 10 minutes.
    8. Turn to low heat.
    9. Add kale and cream.
    10. Heat through and serve.

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