So a staple recipe at our house started from a recipe I found on Annie’s Eats (through Pinterest). I literally have her recipes bookmarked on the home screen of my phone! Over time I have morphed this particular recipe slightly and want to share it with you.
Tonight we channeled The Olive Garden favorites that I love so much and this recipe is the top one on my list.
Tonight’s Menu – all you can eat soup & salad
Zuppa Toscana
Zuppa Toscana
Italian salad
Bread (sticks)
I’ll share the soup recipe/rendition I do here.
Ingredients
1 lb. Jimmy Dean “Sage” breakfast sausage
1 tsp red pepper flakes
1 1/2 tsp Italian Seasoning
1/2 cup white wine
1 medium onion
3 cups chicken broth
1 tsp Italian seasoning
a few shakes of red pepper flakes (to taste)
pinch of salt
pinch of black pepper
3 cups water
4 medium russet potatoes diced into small-medium sized pieces
1 cup whipping cream (you can use whole milk, half and half, or really anything but I think the richer the better!)
2 cups de-ribbed, diced kale (de-ribbed just means that you take the stem out with a knife and then dice)
Directions
1. brown sausage with 1 tsp red pepper flakes and 1 tsp Italian seasoning. Remove from pan.
2. deglaze with 1/2 cup white wine
3. saute 1 medium onion (diced) in pan
4. add chicken broth, water, Italian seasoning, a few shakes of red pepper flakes, salt, pepper, diced potatoes (I leave the skin on mine – that’s how I like it) but do dice them small so they will cook quick and be bite sized.) I also add the sausage back in because I like the flavor it adds to the broth.
5. cook for 15-20 minutes with lid on, simmer until potatoes are cooked.
6. Add whipping cream and kale – simmer until kale is softened to you liking. I like mine a little crunchy.
I served with a romaine salad with toppings I had on hand. (diced cilantro, onions, diced grape tomatoes in this case) and a sun dried tomato vinaigrette. YUM!
I literally make the items in this recipe staples in my pantry/fridge. That way I can make it anytime. I freeze the sausage so it’s ready to go and just make sure to have chicken broth and cream. Potatoes and spices and onions are usually on hand anyway.
2 Comments
One of my favorites as well! The recipe we use is pretty similar but adds bacon yum! Have you tried freezing/refrigerating it? We always have extra but I don't like how it keeps, I think it's mostly the cream and potatoes.
I have frozen it. It does change a bit with the cream. But I think it still tastes pretty good. 🙂