Clearly, this recipe was inspired by the Italian restaurant, Olive Garden. However, if you really want specifics, I was inspired to make it after I watched a lady from my church make it one night while I was at her house helping her daughter with wedding preparations. The house smelled awesome. As a result, I was determined to find a recipe and make it for me and my hubby!
I found many recipes online, but I found one that was simple to make, and simple enough to tweak. As usual, I usually change up some recipes a wee bit if I can replace some items with semi-healthier versions. I made this soup one night for dinner, and as you can imagine, it was a BIG hit with my hubby! (well, it does help that he's part Italian and that he loves food! ;-P) This recipe makes plenty of soup, so it's perfect for a big family, or to freeze for another night, or for some leftovers the following day. Enjoy!
Zuppa Toscana a la Elizabeth
Ingredients:
1 lb. mild or spicy Italian sausage, casings removed (personally, I used spicy)
1/2 lb. turkey bacon, chopped (or regular bacon)
1 qt. water
2 cans (14.5 oz. each) chicken broth (or about 3 and 2/3 cups)
2 large potatoes, scrubbed clean, cubed
3 garlic cloves, peeled and crushed
1 medium onion, peeled and chopped
2-3 cups chopped kale
1 cup heavy whipping cream
salt and pepper
Directions:
Brown sausage in a pan, breaking it up into small pieces as it cooks. Drain and set aside. Then, brown bacon, and be careful not to cook it crispy. Drain and set aside. Place broth, water, garlic, potatoes and onion in a pot. Heat on high until boiling, then bring down to medium heat to simmer until potatoes are tender (not falling apart, but jut tender -- about 20-30 minutes). Add sausage and bacon. Simmer for another 10 minutes. Add kale and cream to the pot. Season with salt and pepper. Simmer for another 10-15 minutes. This is a hearty soup served great with biscuits and salad. Enjoy!
