Hello Friends! Coming to you today from Nashville!!! Loving my spring break so far, but the rainy weather and cold were not what I was looking forward to over my spring break. I guess you can’t have everything you’re way, right?! Talking about Spring, it’s almost here!!! We will be seeing those beautiful flowering trees and lovely flowers pop up soon, and the weather will be absolutely beautiful. But before spring comes around, and while we still have the possibility of a couple flurries ( yes, I said flurries), I have a some recipes that I’d love to share with you. The first recipe I want to share with you is a copy cat of the “Zouppa Toscana Soup” from Olive Garden. It is just so good and SO easy to make. My brother-in- law, Ric, shared this recipe with me after I tried it and loved it over Christmas and I am so excited to share it with you all!
You will need a taller pot to make the soup. He used a Dutch Oven ( pictured below). If you can, use the pot for everything- you won’t have to clean as many dishes that way- lol! And I don’t know about ya’ll, but I hate cleaning dishes, so less is best!
Things you will need:
1lb Ground sausage ( spicy or regular- your call)
Bacon (4-5 slices)
3 cloves of garlic
Potatoes- as many as you would like
5 chicken bojon cubes
red pepper flakes
1 medium carton of creme
1 bunch of kale
1 french bagette for the side
Brown the ground sausage in the taller pot for about 10-15 min.
While the sausage is browning, dice up the 4-5 slices of bacon, crush the 3 cloves of garlic, dice up the onions and cut up the potatoes.
Add all the diced up bacon, crushed garlic and diced onions to the browning ground sausage. Place the potatoes to the side.
In the same bowl- add 10 cups of water and 5 bojon cubes and red pepper flakes if you want them.
Bring the water to a boil and add the potatoes. Cut some small and some bigger to add texture. Boil for about 10 min. Let the potatoes get tender enough to break apart with a fork.
Add as much of the medium carton of creme as you would like. This is going to make the soup creamer, so it is all about your preference.
Turn down the heat and begin to break apart the kale and add it into the soup. Add as much as you can- it will condense.
Cut the french bagette to eat alongside the amazing soup.
So there you have it- An awesome Zouppa Soup! Thanks so much Ric for giving me the details and recipe for this soup! I may just have to make this soup again while it’s a little rainy and gloomy out. Also- Don’t they have the sweetest cutest family! I mean I may be a little bias seeing as they are family, but look at those kids!
Ric, Jen, Colten, Lukas, and Abby.
Hope you enjoy this amazing soup! Got any good recipes to give me… share below!!!
Til next time, Erin Ruscel