There's just something about a cold, rainy day that demands soup!
Of course, I'm happy to oblige.
Soups are awesome for cramming in tons of vegetables.
Kale is our newest kick.
I have no idea why, but the other night I was craving kale and popcorn.
Just a nice healthy serving of each.
A few years ago, my friend Liz made an awesome copycat version of Olive Garden's Zuppa Toscana. I think her recipe might have actually beat the restaurant version!
It was so delicious, I've never forgotten it!
This is my crack at Zuppa Toscana.
We had to make a few changes based on what was already in the refrigerator and the fact that I have a 15 month old who scarfs down cooked carrots like nobody's business.
So here you...stay warm and eat soup!
- 1 lb ground pork sausage (Italian sausage would work too if you like spicier foods)
- 1½ tsp crushed red peppers (I left this out for the kids)
- 1 large diced white onion
- 4 slices bacon
- 2 tsp minced garlic
- 10 cups chicken broth (or 10 cups water + 5 bouillon cubes)
- 1 cup whole milk
- 3 large potatoes
- 3 large carrots
- 1/2 bag of chopped fresh kale (or 4+ cups)
- Brown the sausage, bacon, and crushed red pepper in a large pot. Drain excess fat, crumble bacon, and chill while other ingredients are prepared.
- In the same pan, sauté onions and garlic over medium heat until the onions are soft.
- Add chicken broth to the pot and heat until it starts to boil.
- Add the sliced potatoes and carrots and cook until soft, about 30 minutes.
- Add the milk and cook until thoroughly heated.
- Stir in the sausage, bacon and the kale, heat and serve!