Monday, February 13, 2012

Zuppa Toscana


1 lb. Italian sausage
¼ cup bacon, cooked and chopped
1 white onion, chopped
2 tbs garlic, minced
2 lb small red potatoes, sliced in to bite size chunks.
10 cups chicken broth
1 bunch kale, chopped
1 cup heavy cream


In a large stock pot cook the sausage, once fully cooked remove and let cool.  Add onions, garlic, and bacon to the same pot and sauté till transparent.  Add the broth, potatoes and kale and simmer for 30-45 min until potatoes are tender.  Add the sausage and cream and simmer until all is warm.  Serve with some warm fresh bread!

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