One of my favorite things to eat during this time of year is soups. Seriously, I could live off of soup everyday.
I’ve been cooking up some of my favorite soups since last month, so thought I’d share some of my favorites. Last week while making this dinner for a dear friend who just recently had surgery, I made a mental note that this one is a keeper. It’s a little bit heartier than I’m used to, but it’s a little different and so I like it.
Most people probably recognize this soup from Olive Garden, never tried it (not the biggest fan of chain restaraunts), but I hear it’s pretty good. Typically, zuppa toscana is made with some cream. I tried it this way first, but we didn’t like it that way. I love cream-based soups, like clam chowder, but in this case it’s just cream with broth and not thick like we’re used to.
As always, I looked for inspiration, but I am not good at following recipes, so these are approximate measurements. Experiment and create to your liking.
- 2-3 bunches of kale, rinsed, chop to medium sized bites
- 12 whole red potatos, sliced thin… about 1/4 inch
- 1/2 whole onion, chopped
- 1 pound Italian sausage, sweet or mild
- 2 tbs olive oil
- 1/2 teaspoon red pepper flakes
- 3-4 cloves garlic, chopped
- 5-6 cups low sodium chicken broth or stock
- Fresh or dried oregano
- Salt & pepper to taste
Clean the kale, rinse, when cutting… only cut everything, but the stem. The stem can be a little bitter. Personal preference, experiment.
Boil sliced potatoes until tender. Drain and set aside.
In a large pot, add olive oil, onion, saute for a few minutes. Add sausage, break apart and stir 3-5 minutes, add garlic, red pepper flakes, oregano and cook together for a few minutes. Add chicken broth or stock. Simmer for about 15 minutes. Now add potatos and kale at the end. Taste for salt & pepper (I used 1 teaspoon for salt & 1/4 teaspoon for pepper) and let simmer another 5 minutes. Serve with favorite bread and enjoy!
Serving size varies, 4 nice big bowls or 6 smaller portions.