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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Olive Garden Soup (Zuppa Toscana) Recipe

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This recipe for Olive Garden Soup (Zuppa Toscana) is from Trish's Dishes, 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
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 cans chicken broth
3 potatoes thinly sliced
1 cup heavy cream
1/4 bunch of Kale
Directions:
Directions:
1. Cook Italian sausage and red pepper flakes in a large pot over medium-high heat until crumbly, browned, and no longer pink. Drain and set a side.

2. Cook the bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in the onions and garlic; cook until onion are soft about 5 minutes.

3. Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 minutes

 

 

 

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