Friday, March 2, 2012

Zuppa Toscana

This is adapted from the Olive Garden version. It's delicious. :)

1lb Italian sausage
1 onion, diced finely
4 cloves garlic, minced
½ c wine (to deglaze the pan)
½ tsp crushed red pepper
2 c fresh kale
4 russet potatoes, peeled & cubed
4 c chicken stock
1 c water
1 c heavy cream
salt and pepper

In a large pot, brown the Italian sausage and drain with a slotted spoon, leaving the drippings in the pan. Add the onion, garlic and red pepper, cooking until the onions are transparent. Add the wine and stir with a wooden spoon or wire whisk to deglaze the pan. Return the sausage to the pan and add the potatoes, kale, chicken stock and water. Bring to a boil, then lower heat and simmer 20 mins or so until potatoes are tender. When done, remove from heat and add cream. Serve with salt & pepper to taste.

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