Zupa Toscana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Italian sausage mild or hot
1 1/4 tsp red pepper flakes
4 slices bacon cut in 1/2 in pieces
1 lg onion, diced
1 T minced garlic
5 13.75 oz cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
1 head kale, chopped more or less to your liking
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Directions: |
Directions:Brown Italian sausage and red pepper in a pot over medium high heat until crumbly and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same pot over medium heat until crispy. Drain but leave two or three Tbl of drippings and the bacon, in the pot. Stir in onions and garlic, cook until onions are translucent, about 5 minutes.
Pour in the chicken broth and bring to a boil. Add the potatoes and boil until fork tender, about 20 minutes. Reduce heat to medium and add the heavy cream and cooked sausage and heat through. Add in the kale and heat for about five minutes.
This recipe lends itself well to experimentation but is wonderful as is. Always many compliments and requests for this one. I have doubled and tripled this recipe without any adjustments.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:25 |
Personal
Notes: |
Personal
Notes: I first tried Zupa Toscana when I worked for Olive Garden and have loved it ever since. I have tried several different recipes but this one seems to be everyone's favorite.
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