It's winter. Soup is where it's at, people. Warm, creamy, heart-smiling soup. Try this one for a bit of a zesty change. It's easy, it's delicious- what more could you want? (Oh, another bowl? Well, go right ahead!)
Creamy Italian Sausage Soup (or Zuppa Toscana) by Erin Taylor
(This is loosely based on Olive Garden's famous soup. I say "loosely" because I don't know their recipe, and have only tasted a few bites of this soup, but I got the idea from them.)
2 Quarts water or chicken stock.
*2 Tbsp. chicken bouillon paste (concentrated stock)* if NOT using chicken stock above.
1 1/2 C. diced potatoes (peeled, or I used unpeeled red potatoes for a nice color contrast)
1/2 lb. crumbled italian sausage. (If using large links in casing, use about 3, and remove outer casing.)
1 C. powdered milk
1/4 C. parmesan cheese ( fresh grated, or from the plastic shaker bottle)
1-2 tsp. red pepper flakes (depending on how spicy hot you like it)
1 tsp. minced garlic cloves
1/2 C. chopped spinach or kale (optional)
1/4 C. Corn starch mixed with 1/4 c. water (for thickening)
salt and fresh ground pepper to taste
In medium pot, brown crumbled sausage. Do not remove from pot when browned. Add water (or stock) and diced potatoes. Add about a tsp. salt and let simmer until potatoes are soft. (about 15 minutes.) Next, stir in the powdered milk and whisk until lumps are disolved. Then add parmesan cheese, red pepper flakes, garlic, spinach, and corn starch and water mix. Stir over med. heat until it becomes thicker. If too thick, add some water to thin. Add salt and pepper to desired taste. Let simmer for 10 - 15 minutes on LOW heat to let flavors develop.
Enjoy with fresh sliced sour dough bread!
