Bygbaby Cooks: Soups On

Speaking of food, I noticed that I forgot to post this last week. Who else is addicted to cooking jus to photography???

I found a recipe for the Olive Garden's Zuppa Toscana & decided to give it a whirl. The end result was absolutely delicious & much better that the hurried composition of this shot.

It took about 1.5 hours to make & was pretty simple. Next time, I make it, I will modify the recipe slightly to make it healthier & substitute the Italian sausage for turkey sausage less cream & no bacon. Well, maybe I won’t mess up a good thing!

Ingredients:
- 1 lb ground Italian sausage
- 11⁄2 tsp crushed red peppers
- 1 large diced white onion (I also added shallots)
- 4 Tbsp bacon pieces
- 2 tsp minced garlic
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes (I mixed Yukon gold & russet)
- 1⁄4 of a bunch of kale

Procedure:
- Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sautee bacon, onions and garlic for approximately 15 mins or until the onions are soft.
- Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
- Add potatoes and cook until soft, about half an hour.
- Add heavy cream and cook until thoroughly heated.
- Stir in the sausage.
- Devour

My kids really enjoyed this & it made enough for a family of 5 for two nights.