Friday, December 5, 2008

Zuppa Toscana Soup

Whenever we go to the Olive Garden, I always order their Zuppa Toscana soup, so when I found this recipe on another food blog I knew I had to give it a try.
This is actually the second time I have made this soup in the last couple of weeks, this time I didn't have any spicy sausage links but I did have a roll of spicy sausage, so I fried that up instead of baking the links in the oven, it worked just as well.

Zuppa Toscana Soup:
4 spicy Italian sausage links
1 medium onion diced
1 tbsp butter
2 tbsp olive oil
2 cloves of garlic
2 tbsp chicken stock base
1 qt vegetable broth or water
3 potatoes cut into small chunks
2 cups chopped kale
1/2 cup of cream
salt and pepper

Melt butter and oil in a soup pan, add onion and garlic and cook until onions are translucent

Fry sausage, or if using links bake at 300 degrees for around 25 minutes, cut into half inch slices

The recipe calls for 1qt of water but I prefer to use vegetable broth, so add either water or broth, the chicken stock base, and potatoes and simmer around 15 minutes until potatoes are tender

Add the sausage to the soup

Add the chopped Kale

Pour in the half cup of cream, season with salt and pepper and let simmer for 5 minutes

I have to say that it turned out great and we will definitely be making it again!

Linked to : Eat At Home


Kathy Huffman said...

I had just gotten a big bunch of Kale in my Bountiful Basket & had never cooked with it. So I went in search of a recipe. This is the one I used, I did change it a bit, I added celery & carrots & used fat free half & half. I have never had the soup at Olive Garden but if it tastes half as good as this it is a winner! Thanks for sharing :)

Anonymous said...

Potatoes peeled?