Friday, October 16, 2009

Zuppa Tuscana

1 (16 oz) pkg Johnsonville Hot Italian Sausage (remove casings)
6 slices bacon, chopped
1 medium onion, chopped (about 3/4 c)
2-3 garlic cloves, minced
2 qt water
4 Tbsp chicken base (get from Costco) ~ don't use bouillion cubes
3-4 medium potatoes cut into 1/4 inch thick pieces (I used red potatoes)
2 c chopped kale
1/4 tsp crushed red pepper
1/2 c whipping cream
(For thicker soup, add instant potatoes til thickened)

In large pot, cook sausage til done and remove from pan. Rinse sausage with hot water (eliminates the fat from floating on surface of soup). In same pot, fry bacon til crisp and remove; set aside. Drain all but 1 Tbsp bacon fat from pot. Add onions and garlic and cook til tender. Add water, chicken base and potatoes. Bring to boil, reduce heat and simmer, covered for 15 min or until potatoes are tender. Return the cooked sausage and bacon to pot. Add kale and crushed red pepper and simmer 4 minutes. Stir in cream and cook til heated through, without boiling.


Just a comment...I personally like a thicker soup, so will probably add some instant potatoes next time and see what I think.

1 comment:

  1. Because I am usually watching calories/fat intake, etc., I was thinking about how to lighten this up a bit. Spicy turkey sausage, turkey bacon, red pasta sauce (tomato/basil?) instead of whipping cream....what do think??