Tuesday, May 10, 2011

Zuppa Toscana Soup

I made this for dinner last night and as always it was soooo good! I highly recommend eating this soup with good, crusty bread. I like to dunk the bread in the soup :) You will love the robust flavors!

  • 1 lb. Italian sausage
  • 1 1/2 tsp red pepper flakes
  • 1 large white onion, diced
  • 4 slices bacon chopped
  • 2 tsp garlic, minced
  • 10 cups water
  • 5 cubes of chicken bouillon
  • 1 cup Heavy cream
  • 1 lb sliced Russet potatoes, or about 3 large potatoes
  • Handful of Kale, washed and roughly chopped
  • Salt and pepper, to taste
  • Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  • In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
  • Add chicken bouillon, kale and water to the pot and heat until it starts to boil.
  • Add the sliced potatoes, heavy cream and stir in the sausage, let cook on medium heat for 15 mins. and serve. Delicious!

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