Soup Season is here!

There's just something about a cold, rainy day that demands soup!

Of course, I'm happy to oblige.  

Soups are awesome for cramming in tons of vegetables. 

Kale is our newest kick.  

I have no idea why, but the other night I was craving kale and popcorn.  

Not together.  

Just a nice healthy serving of each.  

W.e.i.r.d.

A few years ago, my friend Liz made an awesome copycat version of Olive Garden's Zuppa Toscana.  I think her recipe might have actually beat the restaurant version!  

It was so delicious, I've never forgotten it!

This is my crack at Zuppa Toscana.  

We had to make a few changes based on what was already in the refrigerator and the fact that I have a 15 month old who scarfs down cooked carrots like nobody's business.

So here you...stay warm and eat soup!

Zuppa Toscana

• 1 lb ground pork sausage  (Italian sausage would work too if you like spicier foods)
• 1½ tsp crushed red peppers (I left this out for the kids)
• 1 large diced white onion
• 4 slices bacon
• 2 tsp minced garlic
• 10 cups chicken broth (or 10 cups water + 5 bouillon cubes)
• 1 cup whole milk
• 3 large potatoes
• 3 large carrots
• 1/2 bag of chopped fresh kale (or 4+ cups)

1. Brown the sausage, bacon, and crushed red pepper in a large pot. Drain excess fat, crumble bacon, and chill while other ingredients are prepared.
2. In the same pan, sauté onions and garlic over medium heat until the onions are soft.
3. Add chicken broth to the pot and heat until it starts to boil.
4. Add the sliced potatoes and carrots and cook until soft, about 30 minutes.
5. Add the milk and cook until thoroughly heated.
6. Stir in the sausage, bacon and the kale, heat and serve!