Dining In

Tonight was a stay-at-home and eat-in night for the Oz's. We decided to try a new recipe -- Italian Sausage and Potato Soup -- which first hit my radar when my good buddy, Hollow Squirrel, posted about it on her blog. I bookmarked it and waited for the perfect time to give it a try. Reviewers on allrecipe.com likened this to the Zuppa Toscana soup available at the Olive Garden. A few embellishments, a little spicy kick and about 45 minutes later, viola, delicious and creamy soup! I would make this one again. Probably add some red pepper flakes to give it a bit more heat next time, but all in all, it was a satisying meal.

Ingredients

• 1 pound Italian sausage (we used hot turkey sausage)
  
• 3/4 cup chopped onion
• 1 slice pancetta bacon, diced (our love of bacon urged us to add not 1, but 3, slices)
  
• 1 1/4 teaspoons garlic, minced
• 1 cube chicken bouillon (we used 16 oz of chicken broth and reduced water to 2 cups)
  
• 4 cups water
• 2 potatoes, cubed
• 2 cups kale, rinsed and julienned (substituted 3 cups of fresh spinach)
  
• 1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F (150 degrees C).

Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.

In a 4 quart saucepan over medium heat, saute the onions and the bacon for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Took the opportunity to play with my camera a bit and document the cooking process.

Onions, bacon and garlic sauteing in a 4qt. saucepan.


Add cubed potatoes and chicken broth.


Dice the cooked sausage into 1/2 in. pieces and add to soup mixture.



Add spinach and 1/3 cup heavy cream.

Success!! Bon Appetit