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OLIVE GARDEN ZUPPA TOSCANO SOUP Recipe

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This recipe for OLIVE GARDEN ZUPPA TOSCANO SOUP is from The HARMSEN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Italian sausage, mild (I use Jimmy Dean's regular ground sausage-log)
1 tsp crushed red pepper (I put less in)
½ pound bacon, chopped
1 yellow onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 pounds russet potatoes, peeled and chopped
1 cup heavy cream\1 bunch fresh kale or spinach, tough stems removed.
Directions:
Directions:
Add the sausage and red pepper flakes to a large dutch oven on medium high head and cook until browned. Once that's done, remove the sausage from the pot and discard the fat.
Reduce heat to medium a, then add in bacon. Cook until slightly crispy, then remove bacon-however-leave the grease this time around.
Add in the onions and garlic, and cook them for 5-7 minutes, until softened.
]Finally, add the chicken broth, bacon, potatoes and kale or spinach-bringing the ingredients to a boil. Ice the broth reaches a rolling boil, continue ti simmer the soup, leaving the pot uncovered for 20 minutes until the potatoes are tender. Add sausage and heavy cream, stir together and serve.
Personal Notes:
Personal Notes:
Yummy! I go easy on the red pepper flakes- last time I made , it was too hot.

 

 

 

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