Zuppa???
Well, zuppa is Italian for soup, one of our cozy, tasty and savory favorites no matter what kind it is, especially when it’s cold outside! Welcome back to this week’s Sizzlin’ Soup Series, this week I am hosting the soup of the week.
For the next 5 weeks, we will be sharing with you our favorite cozy soups. Not to mention, each soup will use good, wholesome ingredients! At the end of the 6-week series, we will have a surprise for you.
*hint: it’s FREE* Any guesses?
To be sure you don’t miss out, consider subscribing to day2day joys, or any one of these participating blogs:
Leigh Ann @ Intentional by Grace (she hosted last week, check her soup out here)
Nikki @ Christian Mommy Blogger
Erin @ The Humbled Homemaker
Anne @ Quick and Easy Cheap and Healthy
Mindy @ The Purposed Heart
You may have heard of zuppa if you have ever dined in an Italian restaurant, whether it was in your home town or even in Italy. This is my rendition of the Italian favorite Zuppa Toscana, which can be made creamy or not, spicy or not and fabulous or ….just joking! The rendition is not creamy or spicy, but is fabulous. Ask anyone, I don’t do super spicy, I’m a wimp, you make it as spicy as you want!
What you Need:
4 russet potatoes, peeled and chopped
1 small onion, diced
3 garlic cloves, minced
2 quarts homemade chicken broth (about 8 cups, add more if needed)
2/3 c regular sausage
2 large nitrite/nitrate free spicy cajun sausage links
3-4 strips of nitrite/nitrate free bacon, chopped
4 handfuls of kale
1 TBS crushed red pepper
1/2 c heavy cream or milk
season with salt (and pepper if needed but probably won’t need it)
*note: the spicy cajun is SPICY, so this would also we great made with Italian sausage for those wimps out there!
What to Do:
- Saute all of the meats in a stock pan, once they are browned, add in the diced onion, garlic, crushed and red pepper, mix
- Pour in the chicken broth and the heavy cream, bring to a boil, then reduce heat to medium- low
- Add the potatoes and the handfuls of kale
- Cover and continuing cooking until potatoes are softened (about 20+ minutes)
- Serve in a bowl and enjoy! (add a dollop of sour cream if it’s too spicy… I did that, but remember I am a wimp!)
Hope you enjoy this soup! Let me know if you are a wimp too! 😉 Be sure to check back next week; Nikki over at Christian Mommy Blogger will be serving you up a fantastic sizzlin’ soup you’ll love!
Have you been sizzlin’ up any soup at your house this week?
About Rachel
This is such a great use for kale! My DH would never eat it, but the rest of us would enjoy:)
Is your DH picky? Mine can be too, sometimes I can be too! Hope you like it!
Looks delicious! We love Italian sausage around here!
Us too although we don’t eat pork a whole lot, maybe 2 times a month. Let me know how yours turns out!
That is one of my favorite soups, for sure. Yours looks spot-on, thanks for the recipe. 🙂
Thanks Judy!
Hi Rachel, your soup looks yummy, I could go a bowl of that! I host Sunday Night Soup Night and I’d love you to come and share your soup this Sunday. Here’s a link with more information:
http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie
Hey Debbie, I’ll do my best to remember to link up, thanks for inviting me!
This looks delicious. I love adding kale and spinach to soups and I haven’t done that in a while. Thanks for the reminder. Most of my family loves spice in our meals!
Mary, glad you were reminded! You’ll love this, especially since you aren’t a wimp, lol!
About how much broth do you use in this recipe and approximately how many does it feed? I would like to make this for our church pot-luck (just a crock pot full).
Anonymous, I knew there was something I forgot to edit but forgot about that. Thanks for asking about that! It was about 2 quarts or 8 cups, add more as you see needed. I think it would feed about 8-10 people depending on the size of your bowls. Hope your church enjoys it!
Rachel, This recipe is wonderful! I just finished it. It’s even better than the recipe I already had. I know the church will love it.
Hi Rachel,
This is a great recipe that I can’t wait to make. I am glad that you added the the above comment to the recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Well, this looks yummy to me . . . I wonder if I can get the family on board!
I love kale in soup – and this zuppa looks like something my whole family will enjoy!
Christy, glad you like it, I haven’t put kale in too many soups yet, have any other good recipes?
Well, I can and do occasionally follow recipes but more often when I make soup it is “whatever I have on hand” and so at the end of cooking a vegetable beef, or chicken noodle, or lentil or pork and beans or what have you I will add kale or spinach or some green. I usually cook them up in big bunches then blend in the blender and finally freeze in icecube trays so that I can just pop one or two into foods. I have never been disappointed adding kale!
making this tonight w/ my hubby AND I pinned it onto pinterest! Thank you for the recipe – I’m hungry!!
tara, thank you for pinning it, I still need to get on pinterest! Hope you like it!
I’m going to try this! My husband may not be thrilled, but I’ve been wanting to venture into new and more exciting vegetables arenas!! lol I get stuck in a rut and cook the same things all the time! Thanks for linking up!
Hope he likes it! He might be surprised!
Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.
The recipe looks yummy! I use my leftover potato soup to make a version of this. We just use italian sausage though because my girls are wimps when it comes to anything spicy. Can’t wait to try this version though.
Way cool! Some extremely valid points! I appreciate you writing this post and
the rest of the website is extremely good.