Sunday, May 16, 2010

zuppa toscana

Love this soup--easy and delicious (Paul even likes it!). Thanks to his Aunt Christy for the recipe--we enjoyed it at her house back in the winter. I made it on Mother's Day for an early supper with my mom and grandmother. Great with cornbread. Enjoy.  

1 lb ground Italian sausage
1 large white onion, diced
2-4 tbsp. bacon pieces
2 tsp. garlic, crushed or pureed
10 cups water
5 cubes chicken bouillion
1 cup heavy cream
1 lb (about 3 large) russet potatoes, sliced
1/4 bunch kale, coarsely chopped

Brown the Italian sausage in a large pot; drain and set aside. In the same pot, saute bacon, onion, and garlic for about 15 minutes. In a separate bowl, mix together the bouillon and water, then add it to the onion mixture and cook until boiling. Add potatoes and cook until tender, about 30 minutes. Add cream and cook until heated through. Stir in sausage. Add kale just before serving. 

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