rocery stores.
The soup at The Olive Garden is not thick. If
Heat 1 tbsp olive oil in a skillet and
eat with 2 tablespoons of olive oil. Season peppers, onions, and
ot add bacon to the soup, save for a BLT or
Add sausage to a large soup pot and crumble as it
Place onions and bacon into large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients and simmer for 5 more minutes then serve.
arge soup kettle or dutch oven, heat 2 tbsp of olive oil
lour and 1/4 C olive oil until thick. Add half
Directions:
Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.
urner).
In a large soup/stew pan put cook onions
he same pot add the olive oil, chopped onion, and real
he pan to thicken the soup; leaving some whole.
Add
If sausage is in links, take out of wrapper (or slice).
Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
Add garlic to the onion, and cook 1 minute.
Add chicken base, water, and potatoes; simmer 15 minutes.
Crumble bacon.
Add crumbled bacon, sausage, kale and cream.
Simmer 4 minutes, then serve.
Saute sausage, bacon and red pepper flakes in olive oil until browned, scoop out and set aside.
Add onion to pan and saute until softened.
Add garlic and cook one minute.
Add water, chicken base, and potato.
Bring to boil, then simmer 15 minutes.
Add kale, cook another 5 minutes.
Stir in sausage, bacon and milk.
Simmer 5 minutes. Serve.
In a stockpot, over medium high heat, add peppercorn flakes, potatoes and chicken stock, bring stock to a boil.
Reduce stockpot heat to low and simmer. Meanwhile, in a saute pan, over medium heat, add olive oil. Once the oil is hot enough add the onion, Italian sausage and garlic. Cook until meat is fully cooked, then transfer everything into the stockpot.
Add the kale, heavy cream and pepper to stockpot and continue simmering for another 10 minutes.
Serve hot and enjoy.
Cook sausage at 300\u00b0 for 1/2 hour. Drain on paper towel and cut into slices. Cook potatoes, onion, chicken broth, water and garlic in pot on medium heat until potatoes are done. Add sausage, bacon and salt and pepper to taste.
Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through (do not boil) and serve.
Cut potatoes into quarters, then slice each piece into quarter inch pieces.
Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
In the same skillet, saute bacon until crisp.
When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
he Italian sausage, onion, and olive oil and simmer on low
owel-lined plate.
Heat olive oil in the Dutch oven
epper flakes in 1 T olive oil. (I use 8 quart