You’d laugh if I showed you the list of soup ideas I have to share on the blog. I could share a soup recipe every day of the year! I loooovvveeee it! Some of my favorites include:
and definitely this Olive Garden Copycat recipe for Zuppa Toscana soup!
Olive Garden, shmolive garden. This Zuppa Toscana Soup tastes just as amazing homemade! Creamy broth with tender bites of potatoes, kale, sausage and bacon. It’s completely delicious. The first time I ever made this I can still remember how cute my husband’s reaction was.
He took a few bites and said, ” yum Laur this is good.” Silence. A few more bites. Then, “seriously, this is really, really good!” 🙂
This soup takes less than 30 minutes to make (my goal, always), and it’s delicious! My kids love it, my husband always has at least 3 servings. It’s just that tasty!
- 1 lb hot Italian sausage, casings removed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large russet baking potatoes, peeled, quartered, and then chopped in 1/4 inch slices
- 5 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 2 cups water
- 3 cups chopped kale, (ribs/stems removed)
- 1 cup heavy cream
- salt and pepper, to taste
- crushed red pepper, to taste, if desired
- Chop or slice uncooked sausage into small pieces and brown in a large soup pot of medium high heat.
- Add chopped onions, garlic, and potatoes and toss to combine. Pour in chicken broth and water and allow mixture to come to a boil.
- Reduce heat to medium low and cook until potatoes are fork tender, about 8-10 minutes.
- Stir in the bacon, chopped kale, and cream. Season with salt and pepper and crushed red pepper flakes, if using. Cook for 2-3 more minutes. Serve warm.
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