December 9, 2010

Zuppa Toscana

Olive Garden has the most amazing "Zuppa Toscana"...yes the translation: Tuscan Soup.
Truly I don't care what it means, its just freaking good.
Italian sausage, kale, potatoes, in a creamy but not thick base. (If you are aiming for a thick potato soup, this is not it.)
Perfect for a cold night...or not so cold. Anytime of day its good really. I'd probably eat it for breakfast. We just had it for lunch...because lunch is our large meal on Thursdays.

1-2lbs of Hot Italian Ground  (not in casings)
1Tbsp Red Pepper Flakes
4 Russet Potatoes (washed well, skins left on, sliced in thin circles)
1 large yellow onion (sliced thin)
2 Tb minced garlic
1.5qts water
1 cans Chicken broth (I use 1 large aspetic/cardboard container)
3-4 cups chopped kale (take out the center rib, and only use the sides)
2ish cups of heavy whipping cream
Salt & Pepper

  • Brown sausage, crumbling during cooking.
  • Drain sausage & put back into pot.
  • Add Pepper Flakes.
  • Add onions & garlic, brown a bit.
  • Add potatoes.
  • Add water & chicken broth
  • Bring to a simmer for 5 minutes.
  • Add chopped kale.
  • Add cream.
  • Shut off.
  • Season to taste w/salt (it needs a bit) & pepper (I don't add any because I use the Hot sausage & red pepper flakes).

1 comment:

Samantha Brooks said...

Yay, I lost my copy!! Thank you for being such an awesome chef and sharing with us!!