January is National Soup Month. I was excited when I read that because I love soup. The warm spices simmering on the stove or in the slow-cooker make the mouth water and calls people to the kitchen. It fills bellies with nourishing food, made from scratch and is often very cheap to make.
At our house, soup is the new casserole. I could eat soup everyday. If I don’t know what to cook, we often end up with soup. Most of the time I stick with the tried and true recipes my family loves because after all, I do want them to eat the food I make. However, every now and then I get inspired or daring and just make it up as I go along, then I scramble to remember what I did if it was a success.
The last two decide as I go soups were a success, one of which I will share next week. I just have to write it down and try it one more time. If you like soup or recipes, you’ll love Mondays in January because I will be sharing our favorites new and old.
This week’s recipe is an old favorite, modified to be gluten free and work for our family. It is a copy cat recipe supposedly from Olive Garden. It is the soup my husband orders any time we go to Olive Garden, which is rare these days; it’s not exactly the best choice for the gluten free members of this family.
Sausage and Potato soup similar to Olive Garden’s Zuppa Toscana
Modified from http://www.tuscanrecipes.com
Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 1 Hr
- 1 lb gluten free ground sausage Italian or spicy sausage
- 1/2 tsp crushed red peppers
- 1/2 large diced white onion
- 4 Tbsp bacon pieces cooked first, add at end
- 2 cloves garlic, crushed
- View All Ingredient….
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.
- In the same pan, sauté onions and garlic over low-medium heat for approximately 10 mins. or until the onions are soft. If you don’t mind your bacon soft, throw it in here and saute it with the onions. We prefer our bacon crispy, so I fry it in a separate pan while everything else simmers and then add the bacon on top as a garnish.
- Add chicken broth and water to the pot and heat until it starts to boil.
- Add the sliced potatoes and cook until soft, about half an hour. (Add more water as necessary.)
- Add the milk and just cook until thoroughly heated.
- Stir in the kale, let all heat through and serve.
- Don’t forget to add your bacon if you cooked it separately.