Tuesday, May 11, 2010

Zuppa Toscana *updated*

By popular demand:
Zuppa Toscana

1-1/2 C. spicy sausage
2 med. potatoes, cut in half lengthwise, then cut into 1/4-inch slices
3/4 C. onions, diced
6 slices bacon, cut into small pieces
1-1/4 tsp. minced garlic
2 C. kale leaves, cut in half then sliced
2 Tbsp. chicken base
1 quart water
1/3 C. heavy whipping cream

Preheat oven to 300°. Spead sausage onto large baking sheet and bake for 25 min.

Place onions and bacon into large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook another minute. Add chicken base, water and potatoes and simmer 15 minutes. Add sausage, kale and cream and simmer 4 more minutes.

Serves 5.

Disclaimer: I haven't made this yet, so I can't personally vouch for the recipe. But with bacon and cream, it sounds promising!

*UPDATE* We had this soup last night, and it was AMAZING! Everyone loved it. I used a whole pound of Italian sausage, which turned out to be 2 cups. (Who wants to mess around with a half a cup of leftover sausage?) Baking it in the oven was interesting. I'm wondering if I could just fry it up in my electric skillet. Kale turns out to be pretty tasty. Try this soup!


LeaAnne said...

YUM~ Thanks girl!!

Teresa said...

That sounds so good! What is chicken base? Is it bullion?

Kathy said...

Chicken base is similar, but not the same thing. (Don't ask me how they differ.) You buy it in the soup aisle, or if you're me, you buy it in the bulk aisle at WinCo.

Ging said...

This has been a favorite of ours for years. It is one of Ike's favorites. Some of our variations are:Using more potatoes, sometimes I use maple sausage, we like a little bit of red pepper flakes for heat and finally we often use half and half instead of cream to cut down the fat. What I need is a recipe for the "rest" of the kale since it always goes bad before I use it up.
P.S. Chicken base is much less salty because it's made more of the old-fashioned way.
Love ya!

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