Rebecca Devereaux ~ Soups
- Category: Soups Soups
- Created on Friday, 09 September 2011 20:07 09 September 2011
- Written by Rebecca Devereaux Rebecca Devereaux
The first time that I tried Zuppa Toscana was at Olive Garden. I fell in love with the soup and decided to make it myself.
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1 bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!