I was planning on sharing a different recipe with you today, but on the day I was planning to make it my sonny came down with a bad sore throat and fever. So, I scrapped my original plan and decided on something nutritious and comforting that would ease his sore throat, while getting nutrients into him as well. The original recipe is called “Olive Garden Copycat Zuppa Toscana”, I’ve never had the Zuppa Toscana at Olive Garden so I can’t testify to how similar it is, but I can testify to the fact that this soupright here, is delicious. I, of course, tweaked the recipe a bit for our needs and lightened it up a bit by using Greek yogurt instead of cream, lean Italian sausage instead of regular, and omitting the bacon (it doesn’t need it, promise). It was so good I wasn’t a bit disappointed about messing up my original dinner plan, and I knew that I had to share it with you ASAP.
The ingredient list is fairly short and the soup itself may not look like much, but this is flavour in a pot my friends. I’m always looking for ways to get nutrient dense kale into my family since they can be a bit picky when it comes to this leafy green. I’m happy to say that Max, despite his sickness, went out of his way to say that he loved this soup. And, when I had it for lunch the next day I still couldn’t believe just how delicious it was.
The season of sickness is upon us, best to have some good, healthful, tasty, quick soups in the repertoire.
- 1lb lean Italian sausage*
- 2 large russet potatoes, cut into 1 inch thick sticks and then thinly sliced
- ½ onion, diced
- 2 garlic cloves, minced
- 1 quart (4 cups) chicken broth
- 2 cups water
- Salt and pepper, to taste
- 1 bunch kale, torn from stems
- ½ cup Greek yogurt*
- Brown Italian sausage in a Dutch oven set over medium heat (add a bit of oil if using lean meat). Cook, stirring often until cooked through. Drain fat if necessary. Add onion and garlic. Cook and stir until onion has softened. Add potatoes, chicken broth, water, salt, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until potatoes are cooked through (about 10 minutes). Add kale. Cook until wilted. Lower heat to the lowest setting. Stir in yogurt; cook just until heated through. Taste and season with additional salt and pepper if needed.