Tuscany Potato And Sausage Soup Recipes

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
• Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
• Stir in broth, water and potatoes; simmer 15 minutes.
• Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

Steps:

• In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
• Add sausage and cook till sausage is done.
• Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
• Simmer for an additional 30 minutes with lid off the pot to reduce the volume by 1/8th. Serve with a good soaking bread and enjoy.
• You could add 1 cup of heavy cream for that creamy effect.

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.