https://community.qvc.com/t5/Recipes/Zuppa-Toscana/m-p/10461#M300 <P>I have posted this before...it tastes very similiar to the soup served at Olive Garden. It's easy and good! <IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/001_smile.gif" alt="Smile" /></P> <P><SPAN style="text-decoration: underline;"><STRONG>Zuppa Toscana</STRONG></SPAN><BR /> <BR /> <STRONG>1 pound Italian sausage<BR /> 1 teaspoon crushed red pepper flakes (optional..I don't use)<BR /> 6 slices bacon, torn or cut into smaller pieces<BR /> 1 large onion, diced<BR /> 1 clove of garlic, minced<BR /> 1 carton (box) of reduced sodium chicken broth<BR /> 6 potatoes, thinly sliced with skin on..russet or yukon gold are good<BR /> 1 cup half n half (I also add milk if I think I need more than the 1 cup of half n half)<BR /> 2- 3 cups of kale, in bite size pieces<BR /> top with grated parmesan cheese<BR /> <BR /> Remove the Italian sausage from casings and brown with red pepper flakes in a large pot. Drain and set aside in a bowl.<BR /> Cook the bacon in the same pot until crisp. Drain, reserve about 2 tablespoons of drippings with the bacon in the pot. Stir in the onions and garlic; cook until onions are soft, about 5 minutes.<BR /> Pour the chicken broth into the pot with the bacon and onion; bring to a boil.<BR /> Add the potatoes, and cook until tender, about 20 minutes on medium heat. Reduce the heat to low and stir in the half n half and the cooked sausage; heat through;don't boil.<BR /> Add the kale and let cook until desired tenderness...5-10 minutes.<BR /> ~grate parmesan cheese on top of servings</STRONG></P> Mon, 03 Jan 2011 14:53:06 GMT lavendersage 2011-01-03T14:53:06Z https://community.qvc.com/t5/Recipes/Zuppa-Toscana/m-p/10461#M300 <P>I have posted this before...it tastes very similiar to the soup served at Olive Garden. It's easy and good! <IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/001_smile.gif" alt="Smile" /></P> <P><SPAN style="text-decoration: underline;"><STRONG>Zuppa Toscana</STRONG></SPAN><BR /> <BR /> <STRONG>1 pound Italian sausage<BR /> 1 teaspoon crushed red pepper flakes (optional..I don't use)<BR /> 6 slices bacon, torn or cut into smaller pieces<BR /> 1 large onion, diced<BR /> 1 clove of garlic, minced<BR /> 1 carton (box) of reduced sodium chicken broth<BR /> 6 potatoes, thinly sliced with skin on..russet or yukon gold are good<BR /> 1 cup half n half (I also add milk if I think I need more than the 1 cup of half n half)<BR /> 2- 3 cups of kale, in bite size pieces<BR /> top with grated parmesan cheese<BR /> <BR /> Remove the Italian sausage from casings and brown with red pepper flakes in a large pot. Drain and set aside in a bowl.<BR /> Cook the bacon in the same pot until crisp. Drain, reserve about 2 tablespoons of drippings with the bacon in the pot. Stir in the onions and garlic; cook until onions are soft, about 5 minutes.<BR /> Pour the chicken broth into the pot with the bacon and onion; bring to a boil.<BR /> Add the potatoes, and cook until tender, about 20 minutes on medium heat. Reduce the heat to low and stir in the half n half and the cooked sausage; heat through;don't boil.<BR /> Add the kale and let cook until desired tenderness...5-10 minutes.<BR /> ~grate parmesan cheese on top of servings</STRONG></P> Mon, 03 Jan 2011 14:53:06 GMT https://community.qvc.com/t5/Recipes/Zuppa-Toscana/m-p/10461#M300 lavendersage 2011-01-03T14:53:06Z