The Zuppa

This post starts with the story of this onion. When I purchased this at nearby big box store that shall remain name-less (starts with a W, ends with a T) on a late night grocery run, I handpicked a bag of onions unaware that the price tag was missing. While at checkout, the cashier noticed the tag was missing and said, “Do you really need these?” I said, “Ummm yes.” She said (annoyed), “Well I guess I’ll have to go back and look for the price, I have a huge line now.” My reaction on my face was priceless I am sure.

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This is a prime example of why I try to shop at small town local stores as much as I can, where they have employees that care about the customer and the products they sell! Anyway, since I got to leave the store with my bag of onions, let’s make our favorite soup! Zuppa Toscana. We first had this soup at Olive Garden. Our version is a tad more heartier though. We personally like our soups so hearty they replace a meal. Especially in this frigid weather lately up here in Iowa! We present to you “The Zuppa!”
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“The Zuppa”
1 small yellow onion
1 1/2 pounds pork sausage
6-8 russet potatoes
32 ounces chicken broth
4 cups water
1 can of cream of chicken (10.5 ounce)
1 1/2 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
1 1/2 tablespoon minced garlic (We used from a jar)
2 bay leaves
Salt + Black pepper to taste
1/2 pint heavy whipping cream
3 cups fresh kale
Crumbled bacon
Shaved Parmesan

Directions:
1) Slice onion into smaller pieces and place in skillet on stove with two tablespoons of salted butter. Cook on medium until onions start to soften. Set aside.

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2) Brown the sausage. We sprinkle some crushed red pepper flakes in with the sausage!

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3) Slice the potatoes with the skin on. Do not cut into too small slices because as they cook down, they shrink!

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4) Place sliced onions, sausage, sliced potatoes, chicken broth, water, cream of chicken, Italian seasoning, minced garlic, bay leaves, and salt and pepper in a stock pot. Cook on medium to high until potatoes are soft. After potatoes are soft taste the base of your soup and add more salt and pepper to your liking!

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5) Time for garnishes!  Frozen bacon is so much easier to work with. It cuts so much easier into pieces when its frozen! Slice with kitchen scissors into 1 inch pieces and cook until crispy!

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6) Add the heavy whipping cream and chopped kale into the soup and heat until heated through. Serve immediately.

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7) Garnish soup with crumbled bacon, shaved parmesan cheese, and red pepper flakes!

  

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Stay warm and full,

S|S

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