Zuppa Tuscana is a spicy sausage and bacon soup with russet potatoes and greens, in a smooth, creamy broth. This is Swedish Chef's adaptation of the popular soup that is served at Olive Garden restaurants throughout the world. Please try this version. I think you will find it is delicious. This recipe can also be made ahead of time and placed in a crock pot, keeping warm until serving. This makes it great for parties.
Ingredients:
1 lb. spicy Italian sausage, crumbled (I use hot Italian, although sweet is also suitable)
½ lb. smoked bacon, chopped
2 - 32 oz. boxes of low-sodium chicken stock
2 large russet potatoes, cleaned and cubed
2 cloves garlic, peeled and crushed
1 medium onion, peeled and chopped
2 cups kale or Swiss chard, rinsed
1 cup heavy whipping cream
salt and pepper, to taste
4 oz. package instant mashed potatoes
½ c. parsley, chopped
In a medium skillet over medium-high heat, brown sausage, breaking into small pieces. Brown, drain, and set aside.
Wipe grease with a soft paper towel. In the same skillet over medium-high heat, brown chopped bacon and cook until crisp. Drain on a paper towel and set aside.
Reserve 2 T. bacon fat. In same skillet, sauté onions and garlic until tender.
In a large Dutch oven, add chicken stock.
Scrub two russet potatoes with skins on, and cut into one inch cubes.
Add potatoes, garlic, and onion to chicken broth. Simmer over medium heat until potatoes are tender.
Add package of instant potatoes; stir to thicken.
Add sausage to the pot. Reserve 1/3 bacon to garnish later. Add remaining bacon to the soup, along with the sausage. Simmer for 10 minutes.
Add heavy cream; stir to combine.
Remove kale leaves from stems; chop leaves. Add chopped kale (or Swiss chard) and simmer until wilted.
Serve in soup bowls or crocks. Top with reserved bacon pieces and chopped parsley.
This recipe serves 10 people. A salad and garlic bread make an excellent accompaniment.
No comments:
Post a Comment