We don’t go out to eat very much, I think I have said that before.  For awhile we were going to a little Italian place close by but they closed..

I am honestly not a big Olive Garden fan but this soup is a favorite of mine.  It warms you up on a cold day and seems to me to be the epitomy of comfort.

It was hugely popular among our customers when we had the restaurant.  I have changed the recipe a bit.  This is very rich and you can lose some of the fat by using more chicken broth but you will also lose flavor and richness.  Serve it with a hunk of warm garlic bread or rosemary cracked pepper bread, a crisp salad, and a lemon meringue pie for a perfect late autumn dinner.  If you like less spicy foods substitute sweet italian sausage for the hot, or if you like it more spicy add some crushed red pepper to taste.

 Olive Garden Zuppa Tuscana

8 – 1 1/2  cup servings

• 1 1/2 lb hot Italian sausage,removed from casings
• 1 large, diced white onion
• 2 tbs garlic, chopped
• 1 quart organic chicken broth
• 1 quart heavy cream
• 1 lb diced red potatoes
• A  bunch of kale, washed and chopped
• salt and pepper to taste

Add a little olive oil to a large frying pan and cook the garlic, onion, andItalian sausage until it is cooked through.  Cook over a medium heat and do not let the onion brown.

Meanwhile, cooke the potatoes in a little salted water until they are just tender.  Drain.

Add the sausage mixture and the potatoes to a pot and pour in the chicken broth.  Add the chopped kale.

Simmer for 20 minutes.  Stir in the heavy cream, warm through, and serve.

image:marye audet

Post from: Baking Delights

I love pasta.  It is quick, cheap, easy, and filling..what more can you ask?

This is my entry for Presto Pasta.

Ruth is hosting it this week so go by her blog tomorrow and check out the awesome creations!

• 2 lbs penne pasta, cooked a la dente
• 2 pounds sweet Italian sausage, taken from the casings
• 2 cups chopped onion
• 2 cloves garlic, chopped
• 1 cup chopped bell pepper
• 1 cup sliced mushrooms
• 1 tablespoon and 1 teaspoon olive oil
• 1/2 cup red wine if desired
• 1 pint homemade or organic marinara
• 1 large can Muir Glen Fire Roasted tomatoes
•   2 cups shredded mozzarella cheese
• 1/2 cup shredded Fontina

Brown the sausage, onions, peppers, and garlic in the olive oil until the sausage is cooked through.  Add the marinara, wine,  and fire roasted tomatoes, as well as the mushrooms and simmer for a few minutes to allow the flavors to blend.

Preheat oven to 400

Place the penne in a casserole and pour the sauce over it,  stir to blend.  Sprinkle cheese over the top.

Bake for 20 minutes, until heated through and top is bubbly and starting to brown.

Image:marye audet

Post from: Baking Delights