Winter's Here; Soup's On! {Zuppa Toscana Copycat}

HAPPY NEW YEAR, Born Daily Readers! Welcome 2015! 

Nick and I decided to rally for one final adventure in 2014: we roadtripped to Fort Worth, Texas to celebrate with another fellow SEK'er. We rang in the New Year with ah-mazing Mexican food and music at the World's Largest Honky Tonk, Billy Bob's Texas. Albeit quick, consider the trip a success.

I hope wherever and however you celebrated, it was exactly as you pleased. Now most of us, especially, in the Midwest are ushering this year in with frigid temperatures and/or snow. I really do love each season, but my affection for winter stops after a few good snows.Nick LOVES the cold months (primarily because the colder it is, the more accessories you can sport--scarves, hats, sweaters, etc.). Now, one winter trend I can fully support:  soup!

(I know this is the time for lighter, healthier eating...and I'll probably try to incorporate a few better-for-you recipes in the coming weeks. But in all honesty, I stand a better chance at resolving to move MORE (i.e. half-marathon training, anyone?) than to eat cleanly. Balance, right? The struggle is real...)

Anyhoo, let's talk soup. Have you ever been to Olive Garden and ordered Zuppa Toscana? Maybe? Okay. Great, that makes one of us. But I saw this soup on Pinterest pinned from a blogger I fancy--Damn Delicious. She's refreshing and has shared many a recipe I've bookmarked and a few I've actually made. This soup's creamy broth has a teeny kick and is studded with tender potatoes and chunks of sausage. It isn't that pretty, but it's pretty dang good. And it's relatively low-cost and easy. Plus, in our house, it's a husband favorite.

Spicy Sausage and  Potato Soup (Olive Garden Zuppa Toscana Copycat Recipe)
 (Slightly Modified, Original Recipe from Damn Delicious)
~45 minutes from start to finish; 6 servings


4 slices of bacon, cut into 1/2-inch pieces
1 pound spicy sausage*
1 tablespoon of olive oil
1 medium yellow onion, diced
2 cloves of garlic, minced
4 cups of chicken broth (I prefer low-sodium)
3 potatoes, peeled and cubed (Russet is what I commonly use, but whatever you have on hand is fine)
3 cups of spinach
1 1/2 cups whole milk or heavy cream (I generally use milk because it's what we keep in the fridge)
Salt, Pepper, and Crushed Red Pepper

Directions

1. Heat skillet and cook bacon until crispy. Transfer to a plate, lined with a paper towel, to drain excess grease. Set aside. 
2. In the same skillet, cook sausage until thoroughly cooked/browned. Again, drain excess grease and set aside.
3. In a stew pot or dutch oven,  heat olive oil. Once heated, add onion and garlic. Cook until onions are translucent and garlic is fragrant; be sure to stir frequently.
4. Pour in chicken broth. Bring to a boil.
5. Add potatoes. Cook until tender, about 10 minutes. 
6. Add sausage and spinach. Cook until spinach begins to wilt, about 2 minutes. 
7. Stir in milk or cream. Heat through. 
8. Add salt and pepper to taste.
9. To serve, ladle into bowls. Top each bowl of soup with crumbled bacon. (Sometimes we stir in some extra crushed red pepper too.)

I generally serve with salad, crusty bread, or a pressed sandwich. 

*I typically use Jimmy Dean HOT Sausage, but have used hot Italian sausage with the casing removed as the original recipe calls for.

Please forgive these haphazard photos...but as I said, it's more delicious than beautiful.

Make this soup. And plan to add it to your regular rotation of meals.  As we trudge into January, let's rock some killer Winter accessories and warm our souls with soup (and hot chocolate, of course!). 

Until next time.
-xoxo