This has got to be the coldest and wettest winter we’ve had in California in a loooooong time. Usually it’s mildly cooler in the winter but there’s definitely not this amount of rain or snow. It’s been great!
I love California but the one thing I miss about my time in New York was the beauty of the seasons. There’s just something incredible about watching the landscape change right before your eyes, bright green leaves to red and yellow, then no leaves but a blanket of snow covering the ground. There’s nothing like a field covered in snow that’s yet to be disturbed by the footsteps of people. It’s magical.
But with snow comes cold and with cold comes the desire for warm, comforting food. Fires in the fireplace, flannel blankets, pajamas and slippers…… and a nice big bowl of soul warming soup.
I admit, I’m not a huge fan of soups (though I’m finding more I like) but this has been one of my favorites for years. It’s hearty and the flavors are delicious, with the spicy sausage, buttery broth and kale and potato. Also known as Zuppa Toscana, I first had this at Olive Garden years and years ago but I dare say this recipe is even better!
It’s definitely a hit and perfect for this weather!
- 1 pd italian sausage (if using sausage links, removing from casing)
- 2 russet potatos, chopped into chunks
- 4 cups chicken stock
- ½ cup heavy whipping cream (more to taste)
- 1 tablespoon garlic
- ½ cup chopped yellow onion
- salt and pepper to taste
- 1 tbsp olive oil
- Heat stockpot over medium-high, add 1 tbsp olive oil then add chopped yellow onion. Cook until translucent, about 3-5 minutes. Add garlic and stir for another minute.
- Add italian sausage and break up using spatula.
- Once browned, add in chicken stock. Bring to a boil, add the potatoes and cook until fork tender, about 15 minutes.
- Lower heat to medium, add creamy and stir in kale.
- Once kale has wilted, serve.