It’s 987* outside but nothing is going to stop my Christmas cheer. A little adult beverage might be the reason for the visions of gumdrops and several feet of snow in my yard. But anyway, I’m cheerful and the long list of things left to do is not bothering me ONE LITTLE BIT!
My latest ornament. I found this at a local Christmas store in Birmingham. I had to choose between that one and a “we embrace insanity” ornament. I think the one I picked out makes a certain statement about insanity, so I’m calling it glass full.
Along that line, am I the only one who goes to Olive Garden just for the soup? And when they ask me if I want more Zuppa Toscana, I have to bite my tongue in tiny pieces so I won’t say “yes, and just bring the pot”? Okay, maybe it is just me.
I have the recipe. And it’s good. REALLY good. I found it from an online recipe place and several previous employees and a chef from OG commented and said the slight adaptations from other commenters nailed the recipe exactly. And after eating numerous bowls over the years, this is as close as I can get.
- 1 lb Italian sausage (I like mild sausage)
- 3 medium to large potatoes UNPEELED, sliced into slices
- 1 large onion, chopped
- 4 strips of thick cut bacon
- 4 garlic cloves, minced
- 3 cups kale chopped
- 2 (8 ounce) cans chicken broth
- 1 teaspoon of crushed red pepper flakes
- 1 quart water
- 1 cup heavy whipping cream, or 1 1/2 cups of half and half
- Cook bacon in large stock pot. Remove after it’s done and drain all but 2 Tablespoons of bacon drippings.
- Cook onions in the bacon drippings.
- Remove casings from sausage. Brown sausage in your soup pot.
- Add garlic and cook through.
- Add chicken broth, water, and potatoes to pot and stir.
- Cook on medium heat until potatoes are done.
- Turn to low heat.
- Add kale and cream or half and half.
- Heat through and serve.