It rained finally, not sure how much but there were puddles in the roads on my way to work yesterday morning, so that has to be a good sign that we got more than a few drops!  It’s amazing what excites me these days! 

I cooked soup for supper two nights ago.  My husband thinks it’s too hot for soup but I was hoping to bring cooler temperatures with a pot of soup (I know, makes no sense but it did to me at the time!) so I made Zuppa Toscana last night.  You can get this at the Olive Garden and it is so good!   Thought I would share the recipe that I make.  We eat the soup with French or garlic bread. 

Zuppa Toscana

1 lb Italian sausage (mild or hot, your choice)

4 slices of bacon chopped (optional)

1 medium onion

6-8 medium potatoes diced with skin on

6-8 cups of chicken broth (you can use water but broth makes soup taste better)

¾ teaspoon salt (or more to taste)

¾ teaspoon pepper (or more to taste)

½ teaspoon red pepper flakes (optional)

3 cups of heavy cream (I used half and half because that is what I had)

1 bunch of kale (washed really good, pulled from the stalks and cut into small bite sized pieces)

Parmesan cheese

Brown sausage and onion in a large pot, drain sausage and remove from pot.  If adding bacon, brown bacon pieces in same pot, drain bacon and remove from pot.  Set sausage/onions and bacon aside.  In same pot you cooked the meat (drain the fat out from the meat) put in the diced potatoes with skin on, chicken broth, salt, pepper, red pepper flakes and stir.  Add the heavy cream or half and half while the pan is still cool so that the cream will not curdle.  Now add back in the sausage, onions and bacon.  Slowly bring to a boil over medium heat, stirring so the cream does not scald.  Once it comes to a boil turn down to medium/low heat, cover and simmer for 20 minutes.  After 20 minutes add the kale, cover and simmer for another 30 minutes.   Serve with parmesan cheese on top and with French bread or garlic bread.  Enjoy!  Makes a big pot of soup!