Tuscany Potato and Sausage Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a variation of the Tuscany potato soup that is served at Olive Garden - I have left out the cream for a heart healthy soup Ingredients:
3 lbs potatoes, 1/4-inch sliced |
1 1/2 cups onions, diced |
1 1/2 cups carrots, diced |
1 cup celery, diced |
3 large garlic cloves, minced |
2 teaspoons italian seasoning |
1 1/4 lbs italian sausage, out casings (sweet & hot) |
10 cups homemade chicken stock |
salt and pepper |
Directions:
1. In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
2. Add sausage and cook till sausage is done.
3. Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
4. 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.
5. You could add 1 cup of heavy cream for that creamy effect.
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