From Sister T. Flores
This is one of our new favorites. I found this recipe about 3 months ago and we've had it at least 6 times since then. We love it and the first time we had it Ricky said, "this is better than any restaurant's soup." Enjoy!
This is one of our new favorites. I found this recipe about 3 months ago and we've had it at least 6 times since then. We love it and the first time we had it Ricky said, "this is better than any restaurant's soup." Enjoy!
Zuppa Toscana
-1 lb spicy sausage (brown & drain)
-1/2 lb bacon diced (cook together w/ onion)
-1 onion diced
-5 -6 potatoes (raw) diced (I like to use the cubed frozen hashbrowns)
-1/2 bag small carrots diced (I use the packaged julienned carrots)
-3-4 cloves garlic (minced)
-4-5 cups chicken stock
-1/2 head spinach (wash & cut into pieces)
-parmesan cheese
-pint of cream, 1/2 & 1/2, or canned milk (I like 1/2 & 1/2)
-1 cup cooked pasta of choice (I like bowtie)
Combine ingredients. Bring to boil & turn down heat. Simmer until veggies are cooked (20-30 min). Just before serving, add 1 cup of cooked pasta of choice and stir in pint of cream. Do not boil after this or soup will curdle. Serve with bread sticks.
-1 lb spicy sausage (brown & drain)
-1/2 lb bacon diced (cook together w/ onion)
-1 onion diced
-5 -6 potatoes (raw) diced (I like to use the cubed frozen hashbrowns)
-1/2 bag small carrots diced (I use the packaged julienned carrots)
-3-4 cloves garlic (minced)
-4-5 cups chicken stock
-1/2 head spinach (wash & cut into pieces)
-parmesan cheese
-pint of cream, 1/2 & 1/2, or canned milk (I like 1/2 & 1/2)
-1 cup cooked pasta of choice (I like bowtie)
Combine ingredients. Bring to boil & turn down heat. Simmer until veggies are cooked (20-30 min). Just before serving, add 1 cup of cooked pasta of choice and stir in pint of cream. Do not boil after this or soup will curdle. Serve with bread sticks.
