Sausage Potato Soup

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

Lasagna

4 Cheese Broccoli Lasagna

1 package lasagna
15 oz ricotta cheese
1½ cup cottage cheese
½ cup Swiss cheese
½ cup parmesan cheese
2 eggs
1 Tbsp basil leaves
½ lb ground beef
2 cups fresh broccoli florets, cut small
4 cups tomato sauce (I use homemade from the garden)

In large bowl combine ricotta cheese, cottage cheese, Swiss cheese, parmesan cheese, eggs and basil leaves; mix well.  Add broccoli florets and stir well.

Saute ground beef, onion and garlic until brown.  Drain if necessary.  Add two cups of tomato sauce and stir well.  Remove from heat. 

Cook lasagna according to package directions and drain.

Start with a layer of sauce on the bottom of a well greased lasagna pan.  Put a layer of noodles, then ricotta/broccoli mixture, top with sauce; layer three times with final topping being sauce.  Sprinkle with parmesan if desired.  Bake 350º for one hour; let stand 15 minutes before serving.

 

 

© Crackerberries 2012