Tuesday, September 9, 2008

Zupa Toscana

This is just like the yummy soup from The Olive Garden!

2 3/4 cups chicken stock or broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 lb spicy italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Combine stock and cream in large saucepan over medium heat. Slice unpeeled potato into 1/4-inch slices, then cut slices into fourths and add to soup. Add kale. Grill or saute' sausage. When cooked through, let cool and slice sausage at an angle into 1/2-inch thick slices. Add sausage to soup. Add salt and red pepper flakes. Let soup simmer about 2 hours, stirring occasionally.

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