Monday, February 25, 2013

Monday’s Bread Bowl: Zuppa Toscana

Something filling and borrowed 

This recipe is inspired by Olive Garden’s trademark soup that many patrons seem to like and enjoy. We used real heavy cream to make it a rich and homey comfort food. 

What you will need: 

1 wooden spoon 
1 large stock pot w/ lid 
1 lb ground Italian sausage 
3 large or 4 small potatoes, chopped 
2 large carrots, chopped
2 tsp garlic powder ½ pack (or about 4 slices) Bacon, sliced small 
2 cups kale, chopped 1 cup heavy cream 
1 quart water 2 cups, chicken broth 
Pinch of red pepper flakes 
Salt and Pepper 

Cooking & Directions: 

Heat large stock pot on medium-high heat then add bacon. Cook until crisp (10 minutes) then remove cooked bacon from pot. Add sausage and brown until cooked. Add onion and sautee until translucent. Return bacon to pot. Pour in potatoes, water, and broth. Lower heat to medium and stir well. Let ingredients reach a slow simmer and let potatoes cook to a tender consistency. Sprinkle in pepper, salt, garlic powder and red pepper flakes. Simmer for another 10 minutes. Lower heat to low and add kale. Let veggies cook for another 10 minutes, add cream. Turn off stove and add heavy cream. Heat through and serve immediately. *You don't want to overheat the cream or the burnt flavor will ruin the soup and that is why you should turn the heat off first.

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