Every Easter, as with most holiday’s I always buy a huge bag of potatoes to make either mashed potatoes or some sort of potato dish. And every time, I always end up with at least half the bag of potato’s after.
Do you tend to end up with leftover potatoes after a holiday meal? Then I have the perfect recipe for you!
Zuppa Toscana Soup, an Olive Garden copycat recipe.
After looking online at a few different ways to make this, and trying it out for myself, I came out with this one, which was perfect.
It’s actually a pretty easy recipe to follow and makes enough, for us to have for lunch the next day too.
I even made this last night, with some delicious, oven baked Pepperidge Farm Ecce Panis bread from Walmart. Which of course doesn’t last long in this house, since we are all big bread lovers.
I was a little disappointed that there where not more Ecce Panis breads to choose from when I went shopping at Walmart (which you can check out over at my Google+ page), so I ended up buying the 6 pack of mini french breads, which actually worked out perfect. You heat them up in the oven, and serve warm with a little butter, or use to dunk into the soup like we love to do.
It’s almost like having home baked bread, which is especially nice on the nights when when I just don’t have the time to make it from scratch.
To start, you want to brown the Italian sausage in a pan. You can use mild sausage & red pepper flakes instead, but I think the hot sausage was perfect by it’s self. Although, it did leave a little red oily layer on top of the soup. That didn’t bother me though.
When it’s done, add it into a stockpot. Then using that same pan, saute the onions, and cook the bacon.
Add the onions to the stockpot, and after crumbling the cooked bacon, add that too.
Add diced, unpeeled (washed) potatoes, 3 cans of chicken stock, and a cup of water.
Cook on medium high about 30 minutes or until the potatoes are tender.
De-vain and chop the Kale. Add to stockpot with a pint of heavy whipping cream. Cook for another 15 minutes or until the Kale is tender.
A little salt and pepper, and your ready to serve!
Don’t forget to serve the soup with some bake at home Ecce Panis Bread.
If your interested in checking out some other recipes, along with more varieties of Ecce Panis Bread you can click over to Family Meal Ideas from Ecce Panis or become a fan of Pepperidge Farms on Facebook.
- 3 cans 14.5 oz. Chicken Broth
- 1 cup water
- 2 cups (1 pint) whipping cream
- 1 small onion diced
- 4-5 strips of bacon
- 4 cups chopped Kale
- 1 lb Hot Italian Ground Sausage
- 2-3 large potatoes, unpeeled, diced
- Salt and Pepper to taste
- In a frying pan, cook sausage until browned. Place it into a stockpot when done.
- In the same frying pan, cook bacon and saute the diced onion. Put the onions in the same stockpot, and after crumbling the bacon up, place in stockpot as well.
- Add the potatoes, chicken broth, and water to stockpot. Cook on med high for about 30 minutes or until the potatoes are tender.
- Add chopped Kale and whipping cream, cook for another 15 minutes or until the Kale is tender.
- Salt and Pepper to taste. Let cool and serve.
Serve with warm Ecce Panis bread on the side.
This shop has been compensated as part of a social shopper insights study for Collective Bias #CBias . All thoughts and opinions are completely my own.