- (1/2#) Pork Hot Italian Sausage (Bulk)
- (1/2 Onion (diced)) Yellow Onion
- (1 apple (diced)) Apple
- (2 potatoes (diced)) Russet Potato
- (1 clove (crushed and diced)) Garlic
- (1 large carrot (diced)) Carrot
- (1 quart (beef or chicken)) Stock
- (2 cups) Heavy Cream
The Hot Italian Sausage from Nourished by Nature has the perfect blend of spice. I love the fennel notes and the perfect amount of heat that this sausage offers. When I fried it up, it was surprisingly low in the fat and blended perfectly. For this recipe, I added apple to compliment the fennel seasoning.
I love the Toscana Zuppa at the Olive garden but never really enjoyed the big hunks of kale, all chewy and bitter so I left it out.
Dice the Onion, Garlic, Apple, Potatoes and Carrot.
In a pot, brown together the Italian Sausage, Onion, Garlic & Apple.
Add the Stock, Potatoes and Carrot. Simmer until potatoes are soft.
Then warm your cream\milk before you add to the pot so you don’t break your soup!
Stir and let simmer for 10 minutes to meld the flavors.
Makes 4 servings.
Enjoy this chowder on a cold winter day!