Wednesday, January 28, 2009

Zuppa Toscana Soup

This was a really simple, yummy soup; perfect for a chilly day.  Jon usually considers soup more of a side, but he especially liked this one; the fact that he was happy enough with it to have it as a meal all by itself was high praise.

Zuppa Toscana Soup

1 lb ground Italian sausage
1 onion, chopped
3 potatoes, sliced into bit size pieces
2 cloves garlic, minced
2 32 oz boxes chicken broth
1 cup heavy cream
salt and pepper to taste if desired
fresh, shredded Parmesan cheese
toasted bread slices, optional

In a large soup pot, cook sausage until done.  Remove from pot and put aside in a bowl.  Add broth, potatoes, onion and garlic to pot and cook until potatoes are tender but not mushy.  Add cream and sausage to soup and heat through.  Pour into bowl over buttered toast and sprinkle parmesan cheese on top.  I really didn't need any salt at all since the sausage and cheese added enough flavor naturally.

1 comment:

Logan and Dresden Robins said...

Oh my goodness Leah! I love this soup at Olive Garden and wanted to find a recipe! Woohoo! You have the best recipes on here, thanks so much. Miss you :)