Zuppa Toscana like Olive Garden w/new pics and additions
i am not a big soup eater but i could eat this everyday and this is very very close to the real thing
the first recipe i have used all the time but the second recipe i tweaked tonight and i like it better.. procedure is the same
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/2 of a bunch of kale
lots of fresh parmesan cheeseMethodSautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving. Sprinkle with lots of cheese.Delicious!
Recipe "2
2lbs hot bulk italian sausage
2 lbs potatoes
3 cups half and half
hot chili's to taste
1/2 cup ham for the smokiness
2 cups chicken stock
14 cups of water
1 bunch of kale
2 small cubes chicken boulionne(sp)
shake of tony's while sausage is cooking
1 large diced onion
2 cloves garlic
i am not a big soup eater but i could eat this everyday and this is very very close to the real thing
the first recipe i have used all the time but the second recipe i tweaked tonight and i like it better.. procedure is the same
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/2 of a bunch of kale
lots of fresh parmesan cheeseMethodSautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving. Sprinkle with lots of cheese.Delicious!
Recipe "2
2lbs hot bulk italian sausage
2 lbs potatoes
3 cups half and half
hot chili's to taste
1/2 cup ham for the smokiness
2 cups chicken stock
14 cups of water
1 bunch of kale
2 small cubes chicken boulionne(sp)
shake of tony's while sausage is cooking
1 large diced onion
2 cloves garlic
Last edited: