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.
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!”
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
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.
2) Brown the sausage. We sprinkle some crushed red pepper flakes in with the sausage!
3) Slice the potatoes with the skin on. Do not cut into too small slices because as they cook down, they shrink!
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!
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!
6) Add the heavy whipping cream and chopped kale into the soup and heat until heated through. Serve immediately.
7) Garnish soup with crumbled bacon, shaved parmesan cheese, and red pepper flakes!
Stay warm and full,