Recipe Wednesdays Zuppa Toscana 5/19/11

Let me start by saying that I've revised my Organic Greek Yogurt. I tried it this week and every time I make it I test it and make changes if necessary. It was the best I've made and I know you will love it! I believe the reason for the success of my Organic Greek Yogurt was that I used all Organic products.

Now, to today's recipe! Who doesn't love going to the Olive Garden and enjoying one of their most popular soups...Zuppa Toscana that is. Well, once my kids got older and they no longer could use the "Kid's Menu", it became a little harder for us to go as a family, $$$$.

One of the menu items I missed the most was the Zuppa Toscana and their Bread sticks Dipping Sauce...Yum!!! Anyways~! One day at our homeschool group, one of our families was enjoying this great soup and I asked what it was? Mrs. Lamb told me it was the Olive Garden soup she loved so much. She also missed it and someone had given her the recipe and made it all the time. I didn't ask her for the recipe, but I went and googled for the recipe and I found it! I've made some changes here and there and have made it my "Unique Me" recipe and I know you and your family will love it!

I make it as a Main Course for my family and so it has more of everything!

Zuppa Toscana

4 Italian Hot Sausages

1 tsp Crushed Red Peppers

½ Large White Onion Finely Diced

5 Bacon Strips Diced and fried

2 tsp Crushed garlic

2 TBS Chicken Bouillon

4 Cans of Chicken Broth

8-10 Cups of Water 
Salt to taste if needed

1 Cup of Heavy Cream at room temperature (VERY important!)

3 Large Russet Potatoes Sliced

¼ of a bunch of Kale 

Directions:
1. Saute Italian Sausage and Crushed red peppers in a large pot. Remove some of the oil, (the oil left gives it flavor, make sure you leave some behind) sausage mix and set aside. 
2. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 min. or until the onions are soft. Add Sausage.
3. Add Chicken broth, bouillon and water and heat until it starts to boil.
4. Add sliced Potatoes and cook until soft, about 15-20 min.
5. Add the heavy cream Little by Little! and just cook until thoroughly heated.
6. Add salt if needed
7. Stir in the kale right before you turn off, let all heat through and serve. Delicious!

Buon appetito!

This recipe is being featured at these blogs!