Zuppa Toscana
Hip Hip Hooray for soup weather at last! Ahhhh October! I love it when I can break out the soup recipes and cook away. Soup is so easy and so tasty. To be honest I am not a fan of the Olive Garden but they did make me familiar with a great soup so kudos to them for that! Try it out, hopefully you'll enjoy this as much as we did.
Zuppa Toscana
1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 large russet potatoes, scrubbed clean and cubed
2 garlic cloves minced
1 med. onion diced
2 cups washed and roughly chopped kale
1 cup heavy whipping cream
salt and pepper – to taste
Method:
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set to the side.
Brown bacon in a pan over medium-high heat. Be careful not to cook all the way to crispy.
Drain bacon and set to the side.
Place broth, water, garlic, potatoes, and onion in a pot. Simmer over medium heat until potatoes are tender.
Add sausage and bacon to the soup. Simmer for 10 minutes. Add kale and cream to pot. Season with salt and pepper. Heat thoroughly but don't boil.
Zuppa Toscana
1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 large russet potatoes, scrubbed clean and cubed
2 garlic cloves minced
1 med. onion diced
2 cups washed and roughly chopped kale
1 cup heavy whipping cream
salt and pepper – to taste
Method:
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set to the side.
Brown bacon in a pan over medium-high heat. Be careful not to cook all the way to crispy.
Drain bacon and set to the side.
Place broth, water, garlic, potatoes, and onion in a pot. Simmer over medium heat until potatoes are tender.
Add sausage and bacon to the soup. Simmer for 10 minutes. Add kale and cream to pot. Season with salt and pepper. Heat thoroughly but don't boil.