Delicious, Fresh Ingredient Zuppa Toscana Soup Recipe
Recipe Description:
I've been wanting to make Zuppa Toscana soup, similar to what they serve at Olive Garden, for awhile now, but I wanted to make a version that didn't use processed ingredients. After browsing through multiple variations online to get an idea of the proportions used, I came up with a version that turned out to be a big hit with my family! It's definitely a keeper. I used Italian chicken sausage from our natural meats co-op. The red pepper gave a nice kick, but it was a little spicy for my littlest two, so take that into consideration. I used Russet potatoes since I had them on hand but plan to try red potatoes next time.
Recipe
Instructions:
First, I sauteed the sausage and red pepper in a cast iron skillet. I used a full two lbs.
While that was going, I fried up a small skillet full of bacon.
Next, I sauteed the onions, garlic, and bacon together in a large pot until the onions were soft.
When they were done, I added the chicken broth to the pot and heated it to a boil. Meanwhile, I sliced the potatoes.
Once the broth was boiling, I added the potatoes to the pot and turned the heat to medium.
When the potatoes were soft (about 30 minutes later), I added the cream and continued cooking just until heated through.
Last I stirred in the sausage and kale and cooked just a few more minutes to heat them through.
Comments and Reviews