Zuppa Toscana

 This is one of our family favorites!! I used to follow a recipe, and then started doing it my own way - extra seasoning, double the veggies - and not measuring.. at all. Ha. So I tried to type it up accurately, and I will update it next time I make it!

We absolutely love this recipe. We got some date money as a gift for Christmas once and realized we'd never be able to get a sitter with our youngest.. so we took the family on a date to Olive Garden. The kids were so excited to try their Zuppa, that started it all, and.. quickly told me mine is way better. What a lovely compliment from my sweet kids!

My kids LOVE this served with homemade crusty artisan bread, so it is kind of a must for us here.

Here is the link, and you can read on below for the recipe!

Zuppa Toscana

You will need: 

Cutting board   |   large knife   |  large pot   |  mixing spoon

Ingredients:

• Olive oil

• 1 lb Italian sausage

• 3-4 cloves garlic, minced

• 2 large yellow or sweet onions, diced

• 1-2 tsp sea salt

• 1-2 tsp pepper

• 2 cartons chicken or chicken bone broth

• 5-8 Yukon gold or russet potatoes, sliced

• 1 bunch chopped kale

• Half-and-half (optional)

• Bacon bits
  

*i prefer a very hearty soup, so I add a lot of veggies. I also hardly ever measure, so this recipe is an estimate and is subject to change should I ever measure.

!

Directions:

1. Heat pot over medium-high heat. Add the sausage, crumble and cook. Add the diced onion & minced garlic until onions are soft and translucent, about 7 minutes..

2. Add potatoes, broth, salt, and pepper. Stir, bring to a boil, then cover  allow to simmer until potatoes are soft (15-20 min?). 

3. Add chopped kale, stir, and cover and simmer for about 5 min.

4.  Add bacon bits and half and half to the pot, or to individual bowls. If adding to the pot, pour in about ¼-½ C of half and half and about ⅓ - ½ C bacon bits