JUDI’S RECIPES – WEEK 17 – Tuscan Soup

September 26, 2017

Hi Everyone,

I missed you these past two weeks. When you come to the site, ask me about South Africa.

If you’ve ever had the Toscana Soup at Olive Garden, you know how wonderful it is. Today’s recipe is a copy of that soup, and it’s a pretty close match, I think. I think you’ll love it.

 

TUSCAN SOUP

Ingredients

  • 1 lb Italian sausage (mild or hot, your choice)
  • 2 large russet potatoes, washed, sliced in half, and then in 1/4 inch slices
  • 1 large sweet onion, chopped
  • 4 slices cooked bacon, chopped
  • 1 tsp Accent seasoning (optional)
  • 12 tsp salt
  • 14 tsp black pepper
  • 12 tsp red pepper flakes
  • 2 garlic cloves, minced or 1 TBS minced garlic from jar or shaker
  • 2 cups kale, packed in measuring cup or 2 cups swiss chard, chopped
  • 2 (8 ounce) cans chicken broth, add 1 envelope of chicken bouillon for extra flavor
  • 1 quart water
  • 2 tsp flour or 2 tsp cornstarch, mixed with enough water to make a paste
  • 1 cup heavy whipping cream

Directions

  1. Chop or slice uncooked sausage into small pieces and cook until browned in bottom of your soup pan over med-high heat (you want the meat to be crumbled at this point).
  2. Add onions, garlic, salt, pepper, and red pepper flakes to the sausage and cook until the onions are translucent and the seasonings are blended.
  3. Reduce heat to medium and place potato slices in the pot.
  4. Slowly add the chicken stock and water and stir. (use the chicken bouillon envelope for extra flavor only if the stock is weak).
  5. Cook over medium heat, stirring occasionally, until the potatoes are tender. Once the potatoes are done, add flour or cornstarch and simmer for another 15 minutes.
  6. Reduce the heat to low and sprinkle in the kale (or Swiss chard) and cooked bacon.
  7. Stir a small amount of the soup into the cup of cream and then slowly pour the cream into the soup while stirring.
  8. Check the soup for flavor, adjust seasonings and then serve.

    HELPFUL HINT: Adding the small amount of soup to the cream is called tempering. It will prevent the cream from curdling when you add it to the soup.

I hope you love this soup as much as I do.

Have a delicious week!

Best,

Judi

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