If you enjoy soup with robust flavor that's filled with vegetables, try zuppa toscana as served at the Olive Garden chain of restaurants. This creamy soup is made with ground Italian sausage and flavored with chicken for a distinctive taste that will warm up a cold winter's day. Unlike other homemade soups that simmer all day, you can create zuppa toscana from scratch in under two hours.
Instructions
1. Place 1 lb. of ground Italian sausage and 1 1/2 tsp. crushed red pepper in a stockpot. Stir frequently as you saute the ingredients over med-high heat until the sausage is brown. Drain the excess fat from the pan, place the ingredients into a separate bowl and refrigerate.
2. Dice one large white onion. Place the diced onion, 4 tbsp. of bacon pieces and 2 tsp. of garlic puree into the stockpot. Stir frequently as you cook the ingredients over low medium heat until the onions become soft, which should take about 15 minutes.
3. Pour 10 cups of water and five cubes of chicken bouillon into the stockpot with the sauteed onions, bacon and garlic. Stir the ingredients to mix well. Turn the burner up to medium high and stir periodically until the liquid comes to a boil.
4. Cut three large russet potatoes into thin slices, approximately 1/4 inch thick. Mix the potatoes into the liquid and let it come back to a boil. Reduce the heat to medium and cook until the potatoes are soft. Average cooking time is 30 minutes.
5. Mix in 1 cup of heavy cream into the stockpot, and stir frequently until the cream is heated, which will take about 10 minutes.
6. Stir in the sausage and pepper mixture. Stir in one-quarter of one bunch of kale. Continue to heat over medium for 10 to 15 minutes, stirring frequently.
Tags: into stockpot, about minutes, ground Italian, ground Italian sausage, heat until, ingredients over, Italian sausage
