Zuppa Toscana
Category:
Cooking | Posted:
Mon Feb 12, 2007 7:58 pm
OLIVE GARDEN ZUPPA TOSCANA
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boilin Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving. Delicious!
Unless you like your food really spicy omit the crushed red pepper, or cut down on it. I used a teaspoon and it was too hot for Sarah and I could really tell it was in there. Next time I will only use a little less than a half teaspoon, for the flavor not the heat.
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