Thursday, February 7, 2008
Sausage Potato Soup
This is the recipe for Olive Garden's Zuppa Toscana, which is probably my favorite commercially available soup. A quick scour of the internet found me the recipe, and it's pretty yummy. Tastes just like the real thing. This recipe makes enough for 6-8 servings, but looks a little scary once it's been refrigerated overnight. it might be worth it to halve or quarter the recipe and eat it all in one go.
One pound ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 large Russet potato, sliced into manageable bites
¼ of a bunch of kale
Sautee 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 approximately 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 thoroughly heated. Stir in the sausage. Add kale just before serving.
This stores well, but it will separate if you let it sit. Just stir and reheat, and don't be scared!
The boring stuff:
Difficulty: 4. It's a little complicated, but I think you guys can do it.
Takes about an hour and a half. Potatoes take a long time to get soft.