Sounds Good #12 Italian Tuscan Soup (slightly spicy)

I unfortunately do not have photos of this recipe yet.......I will add and edit this post when I have time to buy the ingredients and post photos for you. This recipe makes about 1 gallon of soup which is a lot but it's a hearty meal and if you like soup, you'll like this. 

This is a modified recipe from a restaurant chain:

1# of Ground Sausage (Try to avoid sausages that have dextrose or sugar)

2 teaspoons of Crushed Red Peppers

2 oz of Ham preferably cubed or small chunks

1/2# Onions (White or Yellow). 

2 oz of Green Onions thinly sliced

1T of Minced Garlic

4T of Chicken base

2.5 Qt Hot Water

2.5# of Russet or Chef's potatoes sliced thinly or into small cubes

1 Pint Cups of Heavy Cream

1 teaspoon of Pepper

Start a large pot on the stove on a medium-high heat and cook sausage. Use the fat from the ground up (or broken up if you wish) sausage to saute the minced garlic, pepper, crushed red peppers, green and yellow onions, and ham. 

Cook until onions become translucent without scorching other ingredients. Lower heat if necessary. Mix hot water and chicken base and stir until dissolved. De-glaze the pan by pouring the "chicken stock" into the pot to loosen anything and unlock all the flavors. Add potatoes and bring to a simmer. 

Once temperature hits at least 185 F test consistency of potatoes, to make sure fork tender (fork can enter and exit softly and with out force). Mix in heavy cream gently whisk until thickens. Once soup hits at least 185 again, turn off heat, and serve. If you wish to serve later chill rapidly till at least 32 F. When reserving make sure temperature reach again at 185. 

What I love about this recipe is that it can be modified very easily. You can make it spicy, you can make it bland, you can use bacon or no meat at all. You can add greens like spinach or collard greens for a green leafy flavor, or you and other ingredients to make it your own. 

Enjoy :)