Winter has been hanging on tooth and nail this week so thought I would share one of my favorite soup recipes.
Zuppa Toscana from Olive Garden.
Have you ever ordered it? Creamy with potatoes, Italian sausage, kale and a bit of spice but not heavy. Perfect for a chilly early spring day.
Here is what you will need...
Brown and crumble sausage; drain.
While sausage is browning:
Mince 1-2 cloves of garlic
peel and slice potatoes (1/4 in slice); If you have new potatoes leave the peel on
Wash kale; strip leaves from stem and chop
Saute onion in a bit of olive oil or butter until tender; add garlic
add two cans of chicken stock
add water to suit
add salt to taste
optional: add 1/4 to 1/2 teaspoon of red pepper flakes or to taste. If you use a spicy sausage, omit the flakes.
add potatoes and bring to a boil then lower to simmer
cook until tender-- 7-10 minutes. keep checking. you don't want the potatoes to fall apart. sliced potatoes cook fast.
add the kale
add 2 cups of cream more or less-- more is better!
Top with parmesan cheese and/or fresh crispy fried bacon pieces!