It’s finally cold here in Austin. Got to 36 degrees last night. High of 65 this afternoon. Hey, don’t hate. That’s cold deep in the heart of Texas. And when it’s cold, my family starts asking for soup. Sara, my youngest, recognizes the smell of this simmering on the stove the minute she walks in the door from school.
It was my model friend, Christy, who introduced me to kale. (A kale salad to be exact. That’s later this month.) After the introduction, I talked about it incessantly on the radio. And then a sweet listener sent me this recipe. I wish I knew her name. Because she has made lots of people happy with her copy cat Olive Garden soup recipe. Lots. Matter of fact, Robin’s family begs for it. So here it is. Add it to your arsenal. Your people will love you for it.
You’ll need some potatoes and an onion.
Couple cloves garlic.
Sausage and bacon.
Kale, glorious kale.
And ta-da: Zuppa Toscana Soup!
Zuppa Toscana Soup
1 lb. Italian sausage (I used turkey sausage)
1/2 lb. bacon – chopped (I used pre-cooked)
1 qt. water
3 2/3 cups chicken broth
2 lg. russet potatoes – peeled & sliced in 1/4″ slices (I cubed mine.)
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped kale
1 cup heavy whipping cream
Salt and pepper – to taste
Cook sausage in oven at 300 degrees for 30 minutes. Slice. Cook bacon, drain, and chop.
Place broth, water, garlic, potatoes, and onion in a pot. Simmer over medium heat until potatoes are tender. Add sausage and bacon to the soup. Simmer for 10 minutes. Add kale and cream to pot. Season with salt and pepper. Heat thoroughly.