Zuppa Toscana Soup (sausage & potato)
Pamela
Recipe Ingredients
- 1 lb loose sausage
- 1/2 lb smoked bacon
- 1 quart water
- 1 lg box chicken stock 32oz
- 2 large potatoes
- 2 garlic cloves or 2 tsp minced fresh garlic in oil
- 1 1/2 tbl italian seasongs
- 1 tsp crushed red pepper
- 1 medium onion
- 1 cup heavy whipping cream
- dash of salt
- dash of pepper
- 2 cups chopped kale
Preparation
This is better than the olive Garden if I must say so myself.
Brown the bacon and set aside to cool.
Brown the sausage.
I use regular sausage and add the Itallian seasongs and crushed red pepper while the sausage is cooking. Then set aside on a paper towel to drain.
Put the water and the chkn stock in a large sause pan on medium heat. Cube the potatoes and add. Chop the onion and add. Add the garlic and cook until the potatoes are tender.
Once the potatos are tender transfer the mixture to a soup pot.
Crumble the bacon and add to the soup. Add the sausage.
Let this cook on low for approx. 15 min.
Add the whipping cream. (for a more healthy dish use regular or light cream)
Chop and add the kale.
Simmer for another 10 min and it's ready to serve.
Bon appétit!
