Food Friday - The Gift of Zuppa Toscana Soup

I love the Zuppa Toscana soup at Olive Garden. Sunday, I made my own version. It's very close to the Garden's. And just to get you salivating and in the Italian mood, I have included pictures of Italy's Amalfi Coast.

Zuppa Toscana Soup

1 lb. spicy Italian sausage - crumbled

1/2 lb. smoked bacon - chopped

1 qt. water

(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

2 lg. russet potatoes - scrubbed clean, cubed

2 garlic cloves - peeled, crushed

1 med. onion - peeled, chopped

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream

salt and pepper - to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain thoroughly and set aside. In same skillet over medium-high heat, brown bacon. Drain thoroughly and set aside.

Place water, broth, potatoes, garlic and onion in a pot.Simmer over medium heat until potatoes are tender. Add sausage and bacon to pot. Simmer for 10 minutes.Add kale and cream to pot and season with salt and pepper. Heat through.

Play this song and buon appetito!

Photo Credit: Wayfaring Travel


Photo Credit: Lonely Planet Publications