Friday, May 25, 2012

Zuppa Toscana Soup

My cousin Nikki was raving about this soup recipe a few weeks ago and sent it to me. We have had a couple of cold rainy days lately so I made this for dinner the other night. It was a HUGE success! I loved the green the kale added to the recipe and overall it was great comfort food! Serve with some crusty bread on the side!

1 lb ground Italian sausage (I use 1 package of Johnsonville Spicy Italian Sausage, removed from casings)
1 teaspoon of crushed red pepper flakes
1 large diced onion
1/4 cup turkey bacon pieces, crumbled small
2 teaspoons of garlic, minced
1 pound potatoes, or about 2 large potatoes, sliced in half, and then in 1/4 inch slices
6 cups water
2 (14.58 ounce) cans chicken broth
1 cup heavy cream
2 cups of kale

1. Saute Italian sausage and crushed red pepper in a large pot. Remove from pan and drain excess fat. Keep warm.
2. In the same pan, saute bacon, onions and garlic for approxiamtly 15 mins. or until the onions are
3. Add in diced potatoes.
4. Add chicken broth and water to pot and stir.
5. Add sausage and bacon and salt and pepper to taste.
6. Simmer for another 10 minutes, to thicken the soup.
7. Turn to low and add heavy cream and cook until thoroughly heated.
8. Add kale just before serving. Delicious!

Makes: 6-8 servings

Thanks Nikki!

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