Tuesday, December 2, 2008

Zuppa Toscana, Soup from the Olive Garden

1 lb. ground Italian sausage, browned with crushed red pepper to taste
2 cloves crushed garlic
1 white onion, diced
10 cups water
5 cubes chicken bouillon
3 medium russet potatoes, peeled, cut in half lengthwise and then sliced
1/2 pint whipping cream
2 cups kale, cut in half lengthwise then sliced
1/4 cup crumbled bacon (we like it with the bacon, but it tastes great without it too)

-After browning the sausage, use some remaining grease to saute onions and garlic
-Simmer in a large pot: water, bouillon, sausage, onions and garlic
-Add potatoes and simmer until potatoes are tender but not crumbling
-salt and pepper to taste
-Stir in kale, cream, and bacon before serving

-Serves 10

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