So excited about soup season coinciding with beautiful Autumn. This is a time for change, from heat to warmth, from the color of Sunshine hitting everything, to vibrant reds, oranges, and golds kissing the tops of trees and working the way down..
Autumn brings us crispy apples, blustery clear winds that travel right through the heart of you, and hearty warm meals that bring community together.
I love to do this with soup. I love to experiment-most things will go well in a pot, and bring friends and family around the table and break bread as well as brandish our spoons! This recipe comes originally from Olive Garden, but now it's mine because I've brought it home. A friend had a bunch of us over and made her version of this amazing soup, and I fell in love! I was determined to try it myself and HELLO, Zuppa! With love from Bengali Mama!!
So I encourage you to give it a try, but make sure you share it, because it's meant to be spread big time, and enjoyed fully!!
The 4th episode is up on YouTube, so stop by and learn to make it and let me know how mine compares to the real deal!!
1 lb Italian sausage
1 teaspoon of crushed red pepper
2 large russet baking potatoes, sliced in half, and then in moons
1 large onion, chopped, white or purple is fine
1/4 cup real bacon, crumpled bits
2 garlic cloves, minced (2 tsp)
2 cups kale, chopped
16 oz chicken broth
1 quart water
1 cup heavy whipping cream
In a sauce pan, brown Italian sausage. Add red pepper.
In large soup pot, pour chicken broth. Toss in onions and garlic. Let sweat a bit.
Add sausage once completely browned into soup pot. Pour in potatoes and bacon. Simmer on medium for about 15-20 minutes, until potatoes are cooked.
Add fresh kale, quart of water, and cream. Heat throughout and then you're done!
Enjoy.
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