Tuesday, January 4, 2011

Zuppa Toscana

Phil loves this soup from Olive Garden and I've tried to make it before (when I was younger and much less experienced in the kitchen) and it turned out really really badly.
Then I found this recipe on a blog I love called Gimme Some Oven. I just omitted the bacon since it seemed a bit much to have bacon and sausage in the same soup. It was really delicious! Phil said it was right on with what he was hoping for. I would know... I usually go for the minestrone :)
We were too busy devouring it to get pictures before so this is packing up the leftovers to put in the fridge.

1 pound hot (spicy) Italian sausage
1 Tbsp. olive oil
3 garlic cloves, peeled and minced
1 medium onion – peeled, chopped
1-2 lbs. Yukon Gold potatoes, washed and sliced 1/4″ thick
4 cups chicken broth
2 cups water
2 cups chopped kale or Swiss chard
1 cup heavy whipping cream (or half and half, or whole milk)
salt and freshly-ground black pepper.
In a skillet over medium-high heat, brown sausage, breaking into small pieces as it cooks.  Remove from heat, drain the extra grease, set aside.
In a large pot, heat 1 Tbsp. olive oil over medium-high heat until shimmering.  Add garlic and onions, and cook 3 minutes.  Then add potatoes, chicken broth, water and sausage, and simmer over medium heat for about 10 minutes.  Add kale, and continue to simmer for another 10 minutes (or until the potatoes have softened.)
Add cream (or half and half) to soup, then season with salt and pepper to taste.  Serve warm.

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