Feb 6, 2012

Zuppa Tuscana Soup

As I sit here with a looming head cold, throat hurting, head throbbing, and body aches. All I can think of is eating a warm bowl of Zuppa Tuscana Italian Soup. You know, the soup that the Olive Garden offers. Well, feeling this sick, I don't really want to go out, it's a good thing that I made some last week, and put some away for a time such as this. 
For those of you who like me crave this soup, but can't afford to go out to the Olive Garden every month. Then I'm sharing this guarded recipe with you all. 

You will need:
1 lb. Colissimo's Hot Italian Sausage
1 whole onion finely diced
1 TBS. garlic powder + additional to taste
1/2 TBS. Italian seasoning.
5 washed and thinly sliced russet potatoes
12 cups chicken broth.
1 cup Hormel real bacon pieces
8 oz. fresh or frozen chopped spinach
2 cups heavy cream
Lawry's garlic salt to taste

1. cook Italian sausage (casings removed) in a large stock pot with the diced onion, garlic powder, and Italian seasoning over medium heat until sausage is cooked through. ( be sure to use the HOT Italian sausage to get that signature spice in the soup.)
2. add the thinly sliced russet potatoes with the 12 cups broth, and bacon. Bring to a boil, allow to simmer for 10 minutes.

3. add the 8oz. of spinach, simmer for an additional 10 minutes. 
4. Slowly stir in the heavy cream. add garlic salt and garlic powder to taste. 
5. heat until warmed through and serve. 
I like to serve this soup with warm Italian bread sticks.(recipe coming soon). This soup was inspired by Mrs. Robin Acree, who has taught me what it means to be hospitable. Recipe adapted from Mrs. Becky Adank and Diane Dupont. Thank you so much ladies for your godly example of ministry to others. It truly is a blessing to call you my friends. 

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I'm linking up with:
Beauty and Bedlam Beyond The Picket Fence
Mouthwatering Mondays

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