FCC Canyon Recipe Corner Zuppa Toscana Debra Huffman This recipe is based on the soup served at the Olive Garden. In a large stock pot, brown: 1 lb. ground Italian sausage 1 ½ tsp. crushed red pepper Break sausage into small pieces as it cooks. Drain excess fat. Set sausage aside. In same pot, fry until crisp: 6 slices of bacon Remove bacon from pot. Cool and crumble. In bacon grease, sauté over medium heat: 1 large white onion, diced When onions are soft and just beginning to brown, add: 2 tsp. garlic puree Sauté for one more minute, then add: 2 (14.5 oz) cans chicken broth 1 qt. water 2 large potatoes (slice thin, then halve the slices) Simmer over medium heat until potatoes are almost tender. Return sausage to pot and simmer for 10 minutes. Add to pot and heat through: 2 cups kale, thinly sliced (Swiss chard or spinach may be substituted) 1 cup heavy cream Add salt and pepper to taste. Serve with crumbled bacon and grated Parmesan cheese.
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