Wednesday, February 24, 2016

Zuppa Toscana, February 24, 2016

We went from no snow at all this morning to probably 6 inches this afternoon. On such a snowy day, it's lovely to have hot soup for dinner. Luckily, I had a copycat of Olive Garden's Zuppa Toscana slated for tonight. I served it along with some Texas garlic toast and clementines. Very simple, very satisfying. You can make this healthier by subbing veggie crumbles for the sausage and skim milk for the cream. To make it vegetarian, just use all veggie broth with veggie crumbles replacing the sausage.

Zuppa Toscana
1 lb. hot sausage
1 lb. regular sausage
56 oz. chicken broth 
14 oz. beef broth
16 oz. whipping cream
6 or 7 potatoes, sliced
1/4 tsp. crushed red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 bunch green kale, chopped

Brown the sausages. In a soup pot, mix broth and cream. Heat until almost boiling, stirring often. Add everything but kale. Cover & simmer on low about 45 minutes. Add kale and cook another 5-10 minutes, to wilt kale. Serves 4-6. 

1 comment:

Jeanne Estridge said...

Looks yummy!