Thursday, August 5, 2010
Super-Delicious Zuppa Toscana (Soup)
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, crumble
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed
• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Total Fat: 32.7g
Tips: Use kale instead of spinach (the famous restaurant uses kale). I also added 1 teaspoon of fennel as I think that it is crucial to the flavor of the soup. My Italian sausage was hot enough without the added red pepper, also. Still, I think this recipe is pretty forgiving and you can add or subtract to your taste.
Instead of heavy cream I use milk with about 3 tbsp cornstarch.
This soup freezes great, too!
You can substitute cauliflower for the potatoes for a lower carb diet and it is just as delicious.