22 October 2009

Zuppa Toscano Soup

Okay family here is my recipe debut coming from "my kitchen to yours." Every time Bryce and I go to the Olive Garden we order this soup. We finally thought to google the recipe, which we did, to see if there was any likeness, and to our happy taste buds, it was to our liking. I believe this will be our new Christmas Eve soup...everyone in our house loves it. Careful with the crushed red pepper...it can get very spicy. We have tried this with both russet and red potatoes. Both are good but I think I prefer the russet. We also usually eat this with Jodi's super yummy, super easy bread sticks...mmmmm!!!

Makes: 6-8 servings
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
1/2 lb bacon
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (super easy to find...even Walmart sells it)

-Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
-In the same pan, saute bacon, onions and garlic for approximately 15 Min's. or until the onions are soft.
-Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
-Add potatoes and cook until soft, about half an hour.
-Add heavy cream and cook until thoroughly heated.
-Stir in the sausage.
-Add kale just before serving. Delicious!

3 comments:

Mom said...

THanks, Shelle! Can't wait to try it!

James said...

I want this. Now. :)

Jodi said...
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