Sunday, August 26, 2007

Zuppa Toscana Soup Recipe

Olive Garden's Zuppa Toscana

1 lb. italian sausage (mild or spicy according to your preference)
3/4 cup onion, diced
4 medium potatoes, peeled and cubed
1 1/4 tsp. garlic, pressed
1/3 cup chopped bacon (I use the good bacon bits)
4 cups water
4 chicken bouillon cubes
1 cup kale or spinach leaves, chopped (I use spinach)
1/3 cup cream

Remove the casings from the sausage and cook sausage in frying pan, like you would for ground beef. Set aside.

In a saucepan add chopped potatoes, diced onions, and bouillon to the water. Boil just until potatoes are tender, then add garlic, sausage, and bacon bits. Simmer for a few minutes then add chopped spinach and cream and simmer for another 2-3 minutes. Remove from heat and serve hot with breadsticks and a salad. Yummm!

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