These 5 Soups Will Keep You Warm This Fall

Check out what my friends at Food.com had to say about this Zuppa Toscana Soup:

 

“Yum yum yum… this soup totally blew me away… it’s DELICIOUS. As a former Olive Garden employee who has the taste of Zuppa Toscana burned in my taste buds, I can truly say that my soup tonight came out as a PERFECT match.”

 

I agree! As I said before this has long been my favorite soup because of the bit of spice and the hearty flavor that’s oh so satisfying. I love dipping breadsticks in it so I got some take and bake French bread from the store and it was every bit as good!

 

Ingredients

 

1 lb Johnsonville Italian sausage – mild or spicy

2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices

1 large onion, chopped

1cup Hormel bacon bits (optional)

2 garlic cloves, minced

2 cups kale or 2 cups swiss chard, chopped

2 (8 ounce) cans Progresso chicken broth

1-quart water

1 cup heavy whipping cream

 

Directions

  • Chop or slice uncooked sausage into small pieces.
  • Brown Johnsonville sausage in your soup pot.
  • Add Progresso chicken broth and water to pot and stir.
  • Place onions, potatoes, and garlic in the pot.
  • Cook on medium heat until potatoes are done.
  • Add Hormel bacon bits.
  • Morton salt and pepper to taste.
  • Simmer for another 10 minutes.
  • Turn to low heat.
  • Add kale and heavy cream.
  • Heat through and serve.

 

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Quick Tip: Serve with salad and breadsticks.

 

Thank you to Food.com for this awesome recipe!

 

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