It's that time of year when California summer has shifted into fall and the days are much cooler and even colder now. When I think of fall and cold weather, it's SWEATER WEATHER & SOUP time! Below is a copy cat recipe of the Zuppa Toscana soup from Olive Garden. The way we like this soup is without the potatoes. I know, that could seem odd but we just like all that yummy goodness of bacon, meat, and kale. Hope y'all can try it out some time!
Ingredients
1 lb ground spicy Italian sausage
1 lb ground mild Italian sausage
8 slices bacon, chopped
1 medium yellow onion, chopped
4 cloves garlic, minced
2 Tbsp flour or cornstarch
64 oz chicken stock
2 cup heavy cream
1 bunch kale, de-stemmed and torn apart
Salt and pepper
Instructions
Heat a large pot over MED-HIGH heat. Add a small drizzle of avocado oil, then brown the sausage making sure it crumbles as it cooks. Once cooked, drain well and transfer to a bowl.
Fry the bacon in the residual sausage grease until crisp, then remove and place with the sausage.
Drain all but 2 Tbsp of bacon grease. Add the onion to the pot and cook for about 5 minutes, adding the garlic at the last minute.
Sprinkle flour or cornstarch over the onion and garlic in the pot, then stir to combine.
Pour in the chicken stock, stirring as you pour.
Gently boil for about 15 minutes, then add in cooked sausage, bacon, heavy cream and kale. Stir and cook for 5-10 minutes until kale is wilted. (You can place half into the soup and half later on or the next day so the kale does not over cook)
Taste and season with salt, pepper, and red pepper flakes if desired. ENJOY!
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