Apparently it’s really cold and snowy everywhere in the country while we are sweating our cakes off here in Florida. I can’t say that I miss the cold. I grew up in Arizona and never even owned a real coat until college. In college, when it would snow I would try as hard as I could to not go anywhere. I managed to slide my car off the road a couple of times and was traumatized by it. I can’t even walk in the cold. I’m like Bambi on ice.
But there are a couple of things that I love about the cold. I love snowboarding and I love curling up with a warm hearty soup that takes the chill out of your bones.
If you’ve ever been to Olive Garden you’ll recognize this soup. It’s a knock off of their Zuppa Toscana. It’s spicy, filling, and full of flavor. Forget the restaurant soup, this is just as good if not better.
- 1 pound ground Italian sausage
- 1 1/4 teaspoons crushed red pepper
- 4-6 slices bacon , cooked and cut into pieces
- 1 large onion , diced
- 1 tablespoon minced garlic
- 5 13.75 ounce cans chicken broth
- 3-4 medium potatoes , peeled and thinly sliced (see Note)
- 1 cup heavy cream
- 1/4 bunch kale , coarsley chopped (swiss chard can be substituted)
Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onion mixture and bacon; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.
You can control the thickness of the soup by the amount of potatoes you put in it. The original soup isn't extremely thick but is chunky.
Source: adapted from Allrecipes