Tuesday, October 16, 2007

Zuppa Toscana ala Joelen

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One of my husband's favorite soups is a potato and italian sausage soup. Today both of us made a big batch for lunch. It's chock full of potatoes, italian sausage, cremini mushrooms and spinach... swimming in a light chicken & cream broth.Here's my recipe for Zuppa Toscana:

3 qts chicken broth
2 large baking potatoes, diced
1 chub of pork sausage
2 tablespoons italian seasoning
1 cup sliced cremini mushrooms
2 cups fresh spinach
1/2 cup half & half
salt, pepper, italian seasoning to taste

In a dutch oven, boil potatoes in broth. Cook for 15-20 minutes.
Combine pork sausage with 2 tablespoons italian seasoning.
Brown sausage in saute pan.
Add cooked sausage to potatoes & broth.
Stir and continue cooking until potatoes are fork tender.
Add sliced mushrooms & spinach.
Stir and continue cooking for5-7 minutes.
Turn off heat and stir in half & half.
Season to taste.

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