Thanks to the weather, soup season has come early this year and I couldn't be happier! I have a passionate love of soup, stew, chowder, bisque and everything in between. Most soups are a snap to make and are a great way to make a quick, (kinda) healthy meal on a weeknight. There is something so comforting about a bowl of steaming soup on a chilly night. It really is the best. Have you ever tasted the Zuppa Toscana at Olive Garden? Man, that is some tasty business right there. I have found many copy-cat recipes on the interwebs and I have managed to cobble them together into a slightly healthier version that is just as addicting as the original. Here we go!
Note: If you don't like hot stuff, use mild sausage and omit the red pepper flakes. I would recommend using one or the other, even if you don't like spicy things. The heat adds a tolerable, but delicious level of flavor.
1 Package Jennie-O Hot Italian Sausage Links
4 Slices of Bacon
3 Medium Russet Potatoes
1 Bunch of Kale (about 4 large leaves)
1/2 of a Medium Onion
4 Cloves of Garlic
2 TSP Red Pepper Flakes
1 49oz Can of Chicken Broth (the big can)
1 C Half and Half
Pre-cook Prep:
Cut the bacon into 1/2 inch pieces
Take the skins off of the sausages, throw away the skins
Wash the potatoes, DON'T throw away the skins
Slice the potatoes in half lengthwise
Slice the potato halves into 1/4 inch half moon slices
Remove the thick stems from the kale
Chop the kale into bite size pieces
Peel and dice the onion
Peel, smash and chop up the garlic
Cook it:
Heat a large pot over medium heat
Separate the bacon slices into the bottom of the pan
Let the fat render out of the bacon for a bit, about 3 minutes
Turn up the heat to high
Add the sausage
Cook and crumble the sausage until brown and crispy - most of the browned bits should be stuck to the bottom of the pan.
Dump a bit of the chicken broth in there and scrape the browned bits off of the bottom.
Add the onions and garlic and cook for 3 minutes
Add the potatoes
Dump in the rest of the chicken broth
Add the red pepper flakes and stir
Bring it to a boil
Cover and simmer the potatoes for 15-20 minutes until tender
Turn off the heat
Add the kale and stir
Cover and let it sit for 5 minutes to cook the kale
Add the half and half and stir
Ladle into bowls and OM NOM NOM!
Question for the masses - would you prefer that I add pictures for each step of the cooking process? Would it help you to cook?
Note: If you don't like hot stuff, use mild sausage and omit the red pepper flakes. I would recommend using one or the other, even if you don't like spicy things. The heat adds a tolerable, but delicious level of flavor.
1 Package Jennie-O Hot Italian Sausage Links
4 Slices of Bacon
3 Medium Russet Potatoes
1 Bunch of Kale (about 4 large leaves)
1/2 of a Medium Onion
4 Cloves of Garlic
2 TSP Red Pepper Flakes
1 49oz Can of Chicken Broth (the big can)
1 C Half and Half
Pre-cook Prep:
Cut the bacon into 1/2 inch pieces
Take the skins off of the sausages, throw away the skins
Wash the potatoes, DON'T throw away the skins
Slice the potatoes in half lengthwise
Slice the potato halves into 1/4 inch half moon slices
Remove the thick stems from the kale
Chop the kale into bite size pieces
Peel and dice the onion
Peel, smash and chop up the garlic
Cook it:
Heat a large pot over medium heat
Separate the bacon slices into the bottom of the pan
Let the fat render out of the bacon for a bit, about 3 minutes
Turn up the heat to high
Add the sausage
Cook and crumble the sausage until brown and crispy - most of the browned bits should be stuck to the bottom of the pan.
Dump a bit of the chicken broth in there and scrape the browned bits off of the bottom.
Add the onions and garlic and cook for 3 minutes
Add the potatoes
Dump in the rest of the chicken broth
Add the red pepper flakes and stir
Bring it to a boil
Cover and simmer the potatoes for 15-20 minutes until tender
Turn off the heat
Add the kale and stir
Cover and let it sit for 5 minutes to cook the kale
Add the half and half and stir
Ladle into bowls and OM NOM NOM!
Question for the masses - would you prefer that I add pictures for each step of the cooking process? Would it help you to cook?
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