Tuscan soup takes center stage on Dish & Tell today for two reasons:
1) If the weather gets any hotter in Michigan…forecast says we might melt. Which means this recipe would be useless for the proceeding summer months. — Must.Post.Now.
and, 2) My ‘buds have never tasted something so exciting as this soup. It’s like an Italian flash mob, in your mouth. So its potential uselessness is a heartache and a half.
If the soup looks familiar, it’s possible that you have had it at an Olive Garden once or twice before. And yes, because Olive Garden and I are such good family (aren’t we all?), they were kind enough to share their all-star of a recipe. It’s awesome. I know. But now you have it too! Seems this world is becoming a better place one stock pot at a time.
1 pound ground Italian sausage
1½ tsp. crushed red peppers
1 large diced white onion
4 tbsp. bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
In a large pot: sauté Italian sausage and crushed red pepper (this will provide so much kick, you’ll have to sit down). Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat to a boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated, about 2 minutes.
Stir in the sausage and the kale, let all heat through until hated through or until kale is to your liking. *I once cooked mine only 3-4 minutes–until it was heated through–but I did not like how crisp the kale was. Taste test and try cooking 8-10 minutes for softer kale. Also, you should really add the kale, even if it’s not your favorite. It adds nice texture and color and you cannot even detect its bitterness. :)
Enjoy with a large baguette and some wine :). Buon appetito!