Who is loving this fall weather as much as I am. The mornings are cool as we go out to the bus stop but the days get warm and our boys have truly enjoyed the opportunity to play outside and soak up the sunshine and run off some energy. The beautiful trees and the fresh fall air have been my favorite. When you live in Ohio, you never know what you are going to get in early November, but I feel truly blessed for this weather that we are having. I have to say one of my favorite things about fall are cozy sweaters and boots and making delicious soup to enjoy all week long. There have been so many different soups that we have loved over the years, but one of our favorite soups we like to make often is Zuppa Toscano. If anyone remembers delicious soup from Olive Garden, the Zuppa is similar to that only a little bit healthier. There are options to make it Dairy free like I make it or if you don’t have any dietary restrictions you can substitute your favorites. I will make this soup all year round not just in the fall. Other than a little chopping and preparation, this soup is pretty easy to make and can be made in just one pot, which makes for a quick, but hearty meal for you and the family even on a busy work night.
Zuppa Toscano
-1 Dutch oven or stock pot
-1 pound Ground pork or Ground Pork Italian sausage (I use ground pork sausage from Zoe Farms)
-4 Potatoes chopped into cubes (use 6 potatoes if they are smaller in size)
-1 pound of bacon (if you want to try the best bacon, get some from Zoe Farms. I am a little partial, but I highly recommend it)
-1 bunch of Kale (you can use fresh or frozen)
-1 can coconut milk (this is where you could substitute another type of non-dairy milk or if not dairy free, could put in regular milk or heavy cream)
-4 cups of chicken broth or stock (although I tend to put in 6-8 because I feel like my broth boils down)
-1 medium sized onion or shallot (I personally like shallots for their mild flavor)
-2 cloves of garlic (love to use the jar of minced garlic because it’s easier to measure and then my hands don’t smell for days lol)
Directions:
1. Using a stock pot or for me I love my Dutch oven, you heat olive oil in the pan and brown your ground sausage.
2. When the sausage is cooking, I like to also cook my bacon on a skillet on the side or you can even make it in the oven if you prefer. Once the bacon is done, set it aside to cool.
3. Once the meat is browned, remove it from the pan and set it aside. In the same Dutch oven, sauté your onion and garlic until fragrant and softened.
4. Add your chicken broth/stock to the pan and bring to a boil. Then add your potatoes to the pan and cook for 15-20 minutes until soft.
5. Add your ground pork back to the Dutch oven along with your milk of choice and stir.
6. Add the Kale leaves to the soup and let simmer for at least 5 minutes until kale has wilted and everything is incorporated.
7. Dish up the soup and let it cool (my husband always says its like hot lava, so definitely let it cool down before you try it)
8. Crumble the bacon strips and put on top.
9. Enjoy and could be paired nicely with salad and some delicious bread!
I hope you test this recipe out and let me know what you think. As always, if you have questions don’t hesitate to reach out!
