Feb 10, 2011

Zuppa Toscana

If you're looking for a different and yummy soup recipe, look no more!  Beth made this soup for me sometime last year and we loved it (and have made it multiple times since then).  It's very similar to the Olive Garden's Zuppa Toscana.  Sausage, potatoes, and kale are the main ingredients.  It's a perfect combination of a creamy and broth-y soup.

If you're like me and like Olive Garden soup, you may want to try the copycat Chicken and Gnocchi soup as well.

1 T olive oil
1 lb italian sausage
1 onlin, chopped
2 garlic cloves, minced
1/2 t crushed red pepper
1 1/2 c water
2 cans chicken broth
3 large russet potatoes, peeled, halved lengthwise, and sliced 1/4" thick
1 t salt
1/2 bunch kale, stems removed and chopped
1 c whipping cream

Put oil and sausage in saucepan over medium heat.  Cook sausage and remove from pot.  Add onion and cook until transparent, about 5 minutes.  Add garlic and red pepper, cook 1 minute.

Add water and broth, stir to dissolve bits on bottom of pan.  Add potatoes, salt and pepper.  Heat to boiling. Reduce heat, simmer 10 minutes.  Add kale and sausage, simmer until potatoes are tender, about 15 minutes.  Stir in cream.


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