Soup Day Saturday: Zuppa Toscana

As fall is coming in the northland. Many of us are donning our boots, scarves, and hats. Then we quickly run to the nearest coffee shop for our pumpkin flavored drinks. Why do we run there you ask. Jes went the other day and they were already sold out of the flavoring!

It was a beautiful day, 66 and sunny, but the morning was crisp and cold. Perfect soup making day. One family favorite recipe has come into our clutches within the last 10 years. This is an Olive Garden copy cat recipe. So worth it, don't even let the bits of kale scare you, seriously, best way to eat kale.

We used Baby Kale in this recipe, you can use whatever kind of Kale you have on hand. Target did not carry regular kale. If you use regular kale: Cut off the stem and rough chop.

This soup is a perfect weeknight soup that masks as a weekend soup. Elegant, delicious and EASY

Assemble your ingredients:
3 Cups Kale
1 Pound Italian Sausage, I use Spicy
6 Slices Bacon
1 Large Onion
2 Large Potatoes
3 cloves of garlic
1/3 C Heavy Whipping Cream
6 Cups Chicken Stock or 6 Cups Water and 3 TBSP Chicken Bouillon

Click here for the recipe:
Chop the onions, quarter and slice the potatoes, and mince the garlic.

 Cook us sausage until done

 Remove from pan, but leave droppings.

Chop 6 slices of bacon, you could cook whole and crumble at the end also. Cook bacon. Remove from pan and set aside, Leave drippings.

 Add onion to drippings, sauté until softened. Add garlic to onions and cook one addition minute.

 Add potatoes.

 Add water and chicken bouillon. Bring the soup to a boil and boil for 1 minute.

Turn down the temperature to low and Simmer for 15 minutes. After 15 minutes, add the bacon and sausage.

 Add the kale and don't be stingy, it cooks down.

 Give it a stir

Add the cream.

 Simmer for 5 more minutes.

 Serve and enjoy!

Stay warm guys!
Andrea and Jes and the boys, helping us in the kitchen