Wednesday, November 26, 2008

Zuppa Toscana Soup (Olive Garden)

My mother-in-law makes this - delicious comfort food!

1 lb. Italian sausage
1 onion, chopped
2 large baking potatoes, sliced in halves then in 1/4 inch slices
2 cans chicken broth
1 qt. water
2 cloves garlic, minced
1/2 jar bacon bits (or use real bacon)
2 cups kale or Swiss chard, chopped
1 cup heavy whipping cream

Cook sausage, drain on paper towels, and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are done. Add sausage and bacon bits. Salt and pepper to taste. Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through and serve.
- Jensa

Wednesday, November 5, 2008

Italian Ravioli and Sausage Stew

Perfect for when the weather's cold outside...

1 tsp olive oil
1 red bell pepper, cut in chunks
1 green bell pepper, cut in chunks
3 cloves garlic, minced
1 (14 oz) can chicken broth
1 (9 oz) pkg refrigerated ravioli
1 (14.5 oz) can Italian seasoned diced tomatoes, undrained
6 breakfast sausages, cooked and chopped
¼ cup grated Parmesan cheese
¼ cup copped fresh basil or parsley
red pepper flakes (optional)

Heat oil in a large deep skillet over medium-high heat. Add bell peppers and garlic; cook and stir 2 minutes. Add broth; bring to a simmer. Add ravioli; cover and simmer 5 minutes. Stir in tomatoes and sausage; simmer uncovered 5 minutes or until ravioli and vegetables are tender. Ladle into four shallow bowls; top with cheese and basil. Sprinkle with red pepper flakes if desired. (Serves 4)