Since the official start of Fall is tomorrow, I figured it was time to start posting recipes with a cozy feeling. It’s not very Fall-like here yet, the high is going to be in the eighties all week, but the evenings have been cool and soup sounded good.
My favorite thing about this soup is that it’s a knock-off of Olive Garden’s Zuppa Toscana. I really love recreating restaurant favorites at home. I think it started when I bought a Top Secret Recipe cookbook probably 12 or 13 years ago and cooked my way through it. It was fun to see just how much the recipes tasted like our restaurant favorites.
So here’s a Zuppa Toscana clone I hope you’ll like and add to your menu plan. It also has potatoes that you don’t have to peel, which makes life so much easier!
1 lb Italian Sausage (Turkey Sausage works well)
1 pinch Crushed Red Pepper Flakes
1 large Onion, chopped
2 Garlic cloves, minced
4 small Yukon Gold Potatoes, unpeeled and diced in 1 inch cubes
2 cups Chicken Broth
1 quart Water
1 bunch Kale, about 4 cups, washed well and chopped
1 cup Heavy Whipping Cream
Kosher Salt and Black Pepper, to taste
Crumble and brown sausage in a heavy pot over medium heat. If using sausage in casing, remove them from casing first. Drain.
Add red pepper flakes, onions, and garlic to pot and cook until onions are soft, about 2-3 minutes.
Place potatoes, chicken broth, and water in pot and stir. Reduce heat to medium low and simmer until potatoes are tender, about 15-20 minutes.
Add kale and cream to the pot and stir. It may seem like there won’t be enough room for the kale, but it will wilt quickly. Cook for 3-5 minutes, just until the kale is slightly wilted. Season with salt and pepper to taste.
This soup is so good served with warm bread or a sprinkling of croutons on top. It’s perfect for those cool nights to come. Be sure to check out my Facebook page and Instagram page,both Eclectic Yellow House and I’m even on Twitter @EclecticYellow! Connect with me and tell me your favorite soup for cool weather!