Spicy Chicken Asiago Soup |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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An adapted, healthier version of Olive Garden's delicious Zuppa Toscana. Great with a sprinkling of asiago or romano cheese and served with warm bread and a nice vouvray wine. For this recipe, I use Han's All Natural Garden Vegetable, Asagio Cheese Chicken Sausage . Ingredients:
1 lb chicken sausage |
1 tablespoon olive oil |
3/4 cup onion |
1 1/4 teaspoons garlic |
2 quarts chicken broth |
2 large potatoes |
1/4 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon salt |
1 tablespoon parsley |
1/4 teaspoon crushed red pepper flakes |
1 1/2 cups whole milk |
2 cups kale |
Directions:
1. Heat 1T olive oil in large stock pot.
2. Add chicken, removed from the sausage casings. Brown then set aside.
3. Add chopped onions to remaining oil in pot: saute.
4. Add chopped garlic.
5. Add chicken broth, slowly.
6. Add peeled, chopped potatoes to broth mixture.
7. Add oregano, basil and salt.
8. Add chopped parsley.
9. Add crushed red pepper to taste.
10. Simmer for about 30 minutes until potatoes are done.
11. Add some of the hot broth mixture to the milk, then slowly pour back into stock pot broth mixture, or heat milk in microwave before adding to broth mixture.
12. Add sliced or chopped kale and sausage.
13. Reheat and cook about 5 more minutes.
14. Serve.
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