TOSCANA SOUP
ZEPHYRA
THIS IS SUPPOSEDLY THE RECIPE DIRECTLY FROM THE OLIVE GARDEN. ACTUALLY, I THINK IT’S EVEN A LITTLE BETTER!
ingredients
- 3 Links of Italian sausage
- 3/4 Cup onion, chopped
- 1 Slice bacon, diced
- 1 1/4 Teaspoon garlic, minced
- 4 Cups chicken broth or stock
- 2 Medium potatoes, peeled and sliced
- 2 Cups fresh kale, chopped
- 1/3 Cup heavy cream
directions
- 1
Preheat oven to 300. Bake the sausage on a flat pan for 20 minutes.
- 2
When done, cool and slice into 1/4" thick pieces.
- 3
In large saucepan over medium heat, cook the bacon and onions. (Add a little oil if necessary.) Cook 3 to 4 minutes.
- 4
Stir in the garlic and cook 1 minute more.
- 5
Add the broth and potatoes. Turn up heat to bring to a boil. Reduce heat to medium low and simmer for 25 minutes.
- 6
Stir in the kale and heavy cream and sausage. Cook about 5 minutes more.
notes
I'm not sure where Mom got this recipe, but it's great and she's been making it for years.
Source: BIG G
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