Zuppa Toscana (like Olive Garden's)
This soup is always a winner! I've given this recipe to many people!
1 lb hot Italian sausage (without casings)
1/2 lb smoked bacon (or 1/2 cup bacon bits)
1 med onion, chopped
2 garlic cloves, crushed
2 L water and 2 chicken bouillon cubes (or 2L chicken stock)
4 russet potatoes (leave peel on, scrubbed and sliced thin)
2-4 cups chopped kale (rib removed) or swiss chard (one bunch)
1 cup heavy cream or evaporated skim milk
salt and pepper to taste
In a dutch oven, over med-high heat with a small amount of water, brown sausage (breaking it into small pieces as you fry it) and bacon.
Drain off fat if you wish.
Add onions, garlic and saute until onions are soft.
Add water, bouillon cubes and potatoes, simmer until potatoes are tender.
Add kale about 10 minutes prior to serving.
Add cream to pot and heat through.
Salt and pepper to taste.
Serve with french bread.
1 lb hot Italian sausage (without casings)
1/2 lb smoked bacon (or 1/2 cup bacon bits)
1 med onion, chopped
2 garlic cloves, crushed
2 L water and 2 chicken bouillon cubes (or 2L chicken stock)
4 russet potatoes (leave peel on, scrubbed and sliced thin)
2-4 cups chopped kale (rib removed) or swiss chard (one bunch)
1 cup heavy cream or evaporated skim milk
salt and pepper to taste
In a dutch oven, over med-high heat with a small amount of water, brown sausage (breaking it into small pieces as you fry it) and bacon.
Drain off fat if you wish.
Add onions, garlic and saute until onions are soft.
Add water, bouillon cubes and potatoes, simmer until potatoes are tender.
Add kale about 10 minutes prior to serving.
Add cream to pot and heat through.
Salt and pepper to taste.
Serve with french bread.