It’s a cold and snowy day here in Colorado. Time for soup! This is a recipe inspired by Olive Garden’s Zuppa Toscana. I thought the sliced potatoes were too large for your mouth and too fragile, so I decided to cube them like in more traditional potato soup. Also, I am not a big fan of kale, but I love spinach. So I took a cue from my recipe inspired by Jamie Oliver’s Asian Chicken Noodle Soup and ladled the soup on top of baby spinach handfuls already in the soup bowl. Serve with some crusty bread.
- 1 lb ground Italian sausage
- 1 tsp crushed red peppers
- 1 large diced white onion
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 2 cups water
- 6 cups low sodium chicken broth
- 1 cup heavy cream
- 2 medium Russet potatoes, medium dice
- Salt and Pepper
- 2 cups kale, torn into bite size pieces
- Cut and roll Italian sausage into half inch meatballs.
- Sauté meatballs and crushed red pepper in a large pot.
- Drain excess fat and set aside while you prepare other ingredients.
- In the same pot, sauté bacon until crisp. Set aside.
- Add onions and cook until tender.
- Add garlic, and cook until fragrant.
- Add chicken broth and water to the pot and heat until it starts to boil.
- Add the diced potatoes and cook until soft, about half an hour.
- Add the heavy cream and meatballs, and kale.
- Stir well and cook until thoroughly heated.
- Add salt and pepper to taste.
- Spoon soup into bowls and top with bacon.