Saturday, November 17, 2007

Zuppa Toscana (Inspired by the Olive Garden)

Randy says the sausage is the most important ingredient, but I say it's the kale! This is a recipe I have to keep saved on my computer because I get asked quite often for a copy.

1 lb. ground Hot Italian sausage
½ lb. bacon, chopped
7-9 medium potatoes, cut lengthwise and thinly sliced **If you have a potato slicer that can get your potatoes really thin, you don't need to cut them lengthwise
1 medium onion, diced or shredded
1 1/4 t. minced garlic (2 cloves)
2 c. kale leaves, chopped
4-5 14.5 oz. cans chicken broth (enough to just cover the potatoes & onion)
1 pt.. or less heavy whipping cream,
Salt & pepper to taste (I don't add any b/c I think the broth, bacon & sausage give it enough flavor)

Place broth, potatoes, garlic & onion in a pot; simmer over medium heat until onions and potatoes are tender. Meanwhile, brown the sausage & bacon. I microwave the sausage & bacon in my batter bowl (separately) in 3 min. intervals-draining the fat and crumbling the meat after each interval. Usually cooks in 6-7 min. Add the sausage and bacon to the soup. Simmer 10 minutes. Add kale and cream, season with salt and pepper. Heat through and serve.


Kerrianne Lehnhof Burch said...

OH. MY. GOSH. Yeah, that is a winner. I couldn't believe how much it tastes exactly like the original. WOW! That's going on my favorites list for SURE. Thanks for sharing!

Nancy said...

Thanks Kerri!