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| Restaurant-Style Zuppa Toscana |
"Creamy sausage and potato soup. This recipe is very much like the only served in a well known restaurant."
Ingredients :
- 1 (sixteen ounce) package smoked sausage
- 2 potatoes, cut into 1/four-inch slices
- three/four cup chopped onion
- 6 slices bacon
- 1 1/2 teaspoons minced garlic
- 2 cups kale - washed, dried, and shredded
- 2 tablespoons chicken soup base
- 1 quart water
- 1/3 cup heavy whipping cream
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H5M |
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- Preheat oven to 300 degrees F (one hundred fifty ranges C).
- Place sausage hyperlinks onto a sheet pan and bake for 25 minutes, or till accomplished. Cut links in half of lengthwise, then reduce at an angle into 1/2-inch slices.
- Place onions and bacon slices in a massive saucepan and prepare dinner over medium warmth till onions are nearly clear. Remove bacon and disintegrate. Set apart.
- Add garlic to the onions and cook dinner an extra 1 minute. Add chook soup base, water, and potatoes, simmer 15 mins.
- Add crumbled bacon, sausage, kale, and cream. Simmer four mins and serve.
Notes :
- Reynolds® Aluminum foil may be used to keep food wet, cook it evenly, and make clean-up less complicated.
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