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New Orleans Shrimp and Artichoke Soup Absolutely DELICIOUS loaded with shrimp and sweet artichokes, seasoned with Creole/Cajun spices . A version taught at the New Orleans School of Cooking and AMAZING!!!
Tuscan Soup 1 lb ground Italian sausage 1 teaspoon paprika 1 large white onion, diced 4 cloves garlic, pureed 10 cups chicken broth 1 pound (about 3 large) Russet potatoes, sliced into disks 1 cup heavy cream 1/4 of a bunch (about 3-4 cups) kale, torn into bite sized pieces Salt and pepper, to taste
zuppa toscana - 1 lb. Italian sausage (or half regular, half turkey sausage) 1 large onion, chopped 3-4 cloves garlic, minced ½ cup white wine to deglaze the pan ½ tsp. red pepper flakes 2 russett potatoes, peeled and cut into ½-inch chunks 2 cups fresh kale, chopped 3 cups chicken broth 2.5 cups water 1 cup heavy cream Salt and pepper
Zuppa Toscana Soup - I make this all the time myself but a lighter version w/ turkey sausage, turkey bacon, and half & half instead of cream. I also add a can of cannellini beans. It's my favorite soup (to make and eat) and also pretty addictive! A must to try