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.
INGREDIENTS
- 1 lb Sausage
- 2large russet baking potatoes, sliced in half, and then in 1/4 inch slices
- 1large onion, chopped
- 1⁄4cup bacon bits (optional)
- 2garlic cloves, minced
- 2 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)
DIRECTIONS
- Brown sausage in your soup pot.
- Add chicken broth and water to pot and stir.
- Place onions, potatoes, and garlic in the pot.
- Cook on medium heat until potatoes are done.
- Add bacon.
- Salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.
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