RSS

Tag Archives: chicken stock

Zuppa Toscana

I have missed you all! I hope that your Thanksgiving Day was spectacular, filled with delicious food, cherished moments with loved ones and football of course!

Sadly, it seems like it has been a lifetime since I have posted anything. I truly enjoy this website, it means a lot to me. However, this past month has been incredibly busy for several different reasons and despite my efforts to find the time to blog, it hasn’t happened. I had so many wonderful recipes I was excited to share for Thanksgiving 😦 which I will saved for next year…

Zuppa Toscana, is an Italian soup (which happens to be a favorite of my girls & myself) that is full of sausage, sweet onions, potatoes, and the star of the bowl, kale. This soup does have cream added to it, but it is not a heavy soup, the base is made with chicken stock with a small amount of cream added at the end. I usually would have used milk, as I commonly don’t keep heavy cream on hand, but I had some leftover from turkey day therefore I added on the richness and the calories!

I would also like to add that I have a long way to go with my photography skills, and I try my best, but I find it almost impossible to take a good (or even decent) picture of soup. Over the past six months I have probably snapped 200 shots of different soups, and not one has been even okay. But, I really wanted to jump back into my blog and this soup was what was on the menu. If any of you have any tricks or suggestions, I would love to hear it! Thanks.

Zuppa Toscana

Ingredients

  • 1 pound sweet Italian chicken sausage (hot sausage would be great as well)
  • 2 large Idaho potatoes
  • 2 large sweet onions
  • 1 heaping Tablespoon of minced garlic
  • 12-16 ounces of chopped kale
  • 3 cans of all natural chicken broth 14.5 oz each
  • 1/2 pound bacon cook and chopped
  • 1 Tablespoon dried parsley
  • 3/4 to 1 cup of heavy cream or milk
  • sea salt and black pepper to taste
  • 2 teaspoons crushed red pepper
  • 4 cups water
  • 1 Tablespoon vegetable oil
  • Parmesan cheese for garnish

Directions

  • Add vegetable oil to a hot Dutch oven or heavy pot (med-high heat) brown and crumble sausage  remove from pot
  • Dice onions and potatoes add to sausage drippings cook 10-12 minutes
  • Add garlic to potatoes and onions
  • Pour chicken stock and water into pot bring to a boil and then reduce heat
  • Add salt, black pepper, crushed red pepper, parsley, bacon & sausage
  • Check the tenderness of your potatoes, when tender add cream and kale cook until thoroughly heated and slightly wilted
  • Once the cream is added do not boil, the cream will separate
  • Serve with parmesan cheese as a garnish
Advertisements
 
Leave a comment

Posted by on November 30, 2011 in Appetizers, Cheese, Chicken, Pork, Soups, Veggies

 

Tags: , , , , , ,

 
%d bloggers like this: