I rarely eat at Olive Garden, but when I do - I order Zuppa Toscana.
Isn't that such a fun name to say? "Zuppa Toscana" this translates into "Tuscany Soup"
The cold weather is finally here. It arrived last night. I got home from work and all I wanted to do was make soup. So I made the world's fastest chicken soup...seriously...it was fast. Now I want to plan my weekly schedule around when I can make soup. Soup is good, it is true, and it is beautiful. I think I love the cold weather solely because I get to make and eat more soup.
I try not to eat dairy, and some of my people don't eat dairy either - so I made this dairy free by using coconut milk instead of heavy cream/milk. If you love dairy and can eat it by all means use heavy cream/milk/ or half and half.
1 pound ground Italian Sausage
1 1/4 tsp crushed red pepper flakes
4 slices bacon chopped
1 large onion, diced
1 TBS minced garlic
64 ounces chicken broth
8 small red potatoes sliced in half, then sliced thin
1 cup canned coconut milk
1 Large bunch of Kale - cleaned, stems removed, and chopped
In large stock pot cook the Italian sausage and chili flakes until browned and no longer pink. Remove from pan, drain, and set aside. Cook the bacon in the same pan until crisp. Drain off some of the fat - not all of it! Add the onions and garlic and cook for about 5 minutes of medium/high heat - stirring every once in a while.
Pour the broth over the bacon/onion bring to a boil. Add the potatoes and boil until tender. Reduce heat and add in the coconut milk and sausage. Add the Kale and cook for a few minutes. I like my kale crisp so I only cook it for a minute or 2.