Thursday, February 11, 2010

something tasty on a wintry day

so if it looks like this at your house, then you might want to make my version of the Toscana Soup at Olive Garden:
1 medium onion chopped
3 cloves garlic chopped
3 T butter
1 lb Italian sausage
6 medium chopped potatoes (white potatoes work best)
2 T Italian seasoning
2 T fresh chopped parsley (can use dried)
Lawry's Season Salt
1 can Campbells Cream of Celery
1 can Campbells Cream of Potatoe
1 32 oz carton Swanson Chicken broth
saute garlic and onion in 3 T of butter until onion is translucent
remove onion and garlic and add 1 lb italian sausage (you decide if you want it mild or spicy and cook sausage (remove sausage from casing before cooking) cook sausage through and drain most of the grease off (leave about 2 T) add chopped potatoes and cooked garlic and onions. stir until everything is coated. Add 2 T Italian seasoning, 2 T fresh chopped parsley, Lawry's Season Salt. Add 1 can Campbells Cream of Celery Soup, 1 can Cambells Cream of Potatoe Soup, 1 can of water and 1 32 oz carton Swanson Chicken Broth.
Bring to a boil and then simmer for 30 minutes or more. (the longer it simmers the better the flavors blend)
Serve with Pillsbury Italian Breadsticks and a large Ceasar or Garden Salad.

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