Robyn’s Sausage Soup
I was talking with my daughter and we reminisced about the “all you could eat” soup from the Olive Garden. It was some sort of potato and sausage soup. She sent me a link for Zuppa Tuscana. I changed it to my own version and gave the name to her. Thanks, Robyn, it was really good!
2 smoked sausages, sliced (10 oz)
4-5 medium potatoes, peeled and coarsely chopped
1½ cups sliced baby carrots
1 cup mashed potatoes
2 cloves garlic, minced
1 tbsp extra virgin olive oil
2 bay leaves
1-2 medium onions, chopped
24 oz chicken broth
8 oz extra pale ale
2 cups torn mustard greens
1 cup whole milk
Salt and pepper
Heat olive oil in large Dutch oven or soup pot and sauté onions and garlic for 5-10 minutes, until onions start to caramelize. Add sausage and beer and cook over medium heat for 10-15 minutes. Add potatoes, carrots, bay leaves and chicken broth, cover and simmer for 45 minutes until vegetables are tender.
Remove bay leaves, add mustard greens and cook 10-15 minutes until greens are wilted. Add milk, salt and pepper and cook just to heat through. Serve immediately.
© Crackerberries 2012
