ACCOUNTANT BY DAY

This is a lightened up rip-off of the Olive Garden Zuppa Toscana.  It rocks and my husband likes to drink it from a gallon jug.  Just kidding.  Or AM I?!

• 4 links of sweet Italian chicken sausage (about 12 oz, I use a package of Al Fresco brand)
• 1 tbsp canola oil
• 1 large onion
• 5 cloves garlic
• 3 tbsp bacon crumbles
• 1 32-oz carton chicken stock (preferably Kitchen Basics and not mere mortal broth!)
• 1/2 tsp red pepper flakes (optional if you don’t like heat)
• 1 lb russet potatoes, scrubbed but not peeled
• 1/2 cup half & half

1. Run a sharp knife along the length of each sausage link to make it easier to remove the casing.  Peel the casing off carefully.  I usually chop it up and feed it to the dog, who goes ape for this stuff.  Halve each sausage lengthwise and then chop it into bite-sized pieces.  

2. Begin to heat the canola oil over medium-high heat in a large soup pot.  Meanwhile, coarsely chop the onion and slice the garlic thinly (or mince it if you prefer).  

3. When the oil is hot, add the sausage.  Brown it for 2-3 minutes in the pan, stirring frequently, then add the onion, garlic and bacon crumbles.  Cook, stirring occasionally, over medium heat until the onion softens and turns translucent.  While doing this, cut the potatoes into 1/2 inch dice.  

4. Add a little stock from the carton and scrape up the browned bits from the bottom of the pan.  Add the rest of the stock.  Add the potatoes and pepper flakes and bring to a boil.  Reduce heat to low and simmer for 20-30 minutes until the potatoes are tender.  

5. Stir the half & half into the soup, let it heat up, and serve.  

Spicy Italian Sausage Soup Nutritional Details