Wednesday, December 7, 2011

Recipe: Zuppa Toscana Soup

Do you like the Olive gardens never ending soup, salad, and bread stick days? I do! And you know what soup I always order? The Zuppa Toscana Soup. and you know what else? I know how to make a version of it that is just as good as what you get at Olive Garden. So I'm going to share it with you!
  • 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
  • 12 whole Red Potatoes, Sliced Thin
  • 1 whole Onion, Chopped
  • 1-1/2 pound Italian Sausage
  • 1/2 teaspoon Red Pepper Flakes (more To Taste)
  • 2 cups Low Sodium Chicken Broth
  • 2 cups Whole Milk
  • 4 cups Half-and-half
  • Splash Of Heavy Cream
  • Fresh Or Dried Oregano 
  • Black Pepper To Taste

Prepare the kale and set it aside.
In a large pot, crumble and brown the Italian sausage.

Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes. Give it a taste and adjust seasonings as needed.

Add the potatoes, a splash of heavy cream for richness, then stir in the kale.

Simmer an additional 10-15 minutes or until potatoes are done, then serve.

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