Sunday, February 28, 2010

Zuppa Toscana

I have no idea what zuppa toscana means. But I had this soup at Olive Garden recently. It was so simple and good that I had to recreate my own version. I am very pleased with how it came out, and it was so quick and incredibly easy to make. It's also pretty healthy.

Zuppa Toscana
6 c. chicken broth
2 c. water
1 lb. turkey sausage
2 large Russet potatoes, thinly sliced
1 t. red pepper flakes
1/3 c. half and half
2 c. kale, roughly chopped
Salt and pepper

In large pot, bring chicken broth, water and potatoes to a boil. Season with salt, pepper and 1/2 t. red pepper flakes. Let boil for about 15 minutes, or until potatoes are tender. Season turkey sausage with salt, pepper and 1/2 t. red pepper flakes. Brown turkey sausage in skillet, drain any excess fat. Mix turkey sausage into potatoes and broth, let cook for another 5 minutes. Remove from heat, stir in half and half and kale. *Stir gently so potatoes do not break up too much.

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