Thursday, January 14, 2010

Zuppa Toscana

Zuppa Toscana  
adapted from Annie's Eats
1 lb. Italian sausage
1 large onion, chopped
3-4 cloves garlic, minced
½ tsp. red pepper flakes
4 russet potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream ( i used half and half)
Salt and pepper
Place a large stockpot on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

*** PLEASE tell me you've had the zuppa toscana at olive garden! if you haven't though, try this recipe. it's so deliciously spicy and hearty! rory always gets this when we go, and i get the salad (to be "healthy"), and i always end up snitching spoonfuls from his bowl. now i don't have to! yum.
serve it with these breadsticks and you are GOOD to go!

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