Sunday, September 30, 2012

Zuppa Toscana

I can't take credit for this recipe, my good friend Joi passed it along to me a while ago.  It's a favorite in our house!!

Zuppa Toscana

6 cups of chicken stock
2 cups of milk
2 teaspoons salt
1 teaspoon ground pepper
1 table spoon red crushed peppers
1 package mild or hot sausage
1 small onion diced
1 clove of garlic
1 teaspoon basil
2 tablespoons oregano
4 medium potatoes diced
1 cup of mashed potatoes (use only if you want a thicker soup)
1/2 cup of carrot shredded finely
1 cup of heavy cream
3 cups of fresh kale

Bring stock, milk, crushed peppers, salt and pepper to a boil. Add potatoes and carrots, cook 15-18 minutes. 

In a skillet fry up sausage, onion and garlic

After the potatoes/carrots cook add sausage (including grease)
basil, oregano, and let cook about 10 minutes. Then add mashed potatoes (if desired) and fresh kale. Stir occasionally, until kale turns a vibrant green color. Finally add a cup of heavy cream and only cook about an additional 5 minutes. Then serve...we like to grate Parmesan as a garnish. So good!!

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