If you’re like me then Autumn means soup. At the first turn of a leaf, the first chill in the air, the first hint of wind, I’m on the hunt for delicious soup recipes. I shared one with you recently for a Butternut Squash soup that is delicious, and now I’m going to share with you my VERY favorite soup recipe. This is a copycat recipe of the Olive Garden’s Zuppa Toscana. I make a few small modifications to the original recipe, but be assured, this one is a knock out. Save it in your recipe books, share it with your loved ones, this soup is going to reap you some praises. If you have family members feeling under the weather, or you just want to warm up and get cozy, this soup is the perfect answer. It offers that beautiful balance between rich broth, creamy goodness without being heavy, and it packs just the right amount of bite to help clear the sinuses and soothe a chest cold. I’ll give you the regular recipe which serves 4-6, but when I make it, I double it up in a large stock pot and have leftovers to last a couple of days.
Here’s what you’ll need:
1 lb Italian sausage
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices – skins on or off, your choice
1 large onion, chopped
1/4 cup bacon – cooked to crisp and crumbled.
4 garlic cloves, minced
2 cups kale chopped into thin ribbons, stalk removed
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Here’s how you do it:
Crumble uncooked sausage into small pieces and brown sausage in your soup pot.
Add chicken broth and water to pot and stir. (reserve half a can of broth)
Place chopped onions, potatoes, and garlic in a separate pot.
Add remaining half can of broth to potatoes and cook on medium heat until potatoes are done.
Add potatoes, onions, and garlic into the soup pot with the sausage
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale, bacon, and cream.
Heat through and serve.