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Zuppa Toscana by Jennifer Gustafson serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A Tuscan-inspired spicy soup, great for warming up on a cold day, or anytime. Serve as a main course with bread and salad, or as a delicious appetizer. (Made famous by Olive Garden Italian Restaurant.)

Ingredients:

1 lb

ground Italian sausage

3 lg.

russet potatoes

1 lg.

white onion

1/2 cup

bacon pieces

10 cups

water

1 cup

heavy cream

5 cubes

chicken bouillon

2 tsp

minced fresh garlic

1 1/2 tsp

crushed red peppers

1/4 bunch

kale

Directions:

Before preparing soup:
a. Wash and slice potatoes thinly.
b. Dice onion

1) Saute Italian sausage with crushed pepper in a large soup pot; drain grease; move to separate container and refrigerate.

2) In same pot, saute bacon, onion, and garlic until bacon is cooked and onions are soft.

3) Mix chicken bouillon and water and add to pot; bring to a boil.

4) Add potatoes and cook 1/2 hr, or until tender; turn pot down to med-high.

5) Add heavy cream, cook until thoroughly heated.

6) Stir sausage and peppers back into the pot.

7) Add kale just before serving, so that it remains slightly crisp, or add directly to bowls.

Buon Appetito!

Categories:

Ethnic Foods
Soups