Restaurant-Style Zuppa Toscana

Creamy sausage and potato soup. This recipe is very similar to the one served in a well known restaurant.

Step: 1

Preheat oven to 300 degrees F (150 degrees C).

Step: 2

Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.

Step: 3

Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.

Step: 4

Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.

Step: 5

Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Per Serving: 380 calories; protein 17.3g; carbohydrates 21.1g; fat 25.4g; cholesterol 77.9mg; sodium 1904mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.