Ok I am going to be honest, this recipe is my version of an Olive Garden soup that I have loved since high school, yes you heard me, OLIVE GARDEN. Their version has fewer veggies in it but otherwise it is almost the same. The soup I am referring to is their Zuppa Toscana. A hearty soup with kale, sausage, and potatoes. It is SO SO SO good. My husband, whom I have noted is not a soup person in the past, is obsessed with this one. It really is a must-try, and if you can’t do dairy or don’t like it you can sub in a plant based milk OR just omit it all together and go for a brothier version. It is good any way you dice it… or stir it?
Today is the first official day of fall! And THAT means it’s the first official day that I don’t have to feel like as much of a freak for wanting to eat soup for every meal. So, in celebration, I am posting this recipe. I have actually been holding off on posting this one for YEARS because I was being greedy and trying to keep a few recipes secret, but let’s be honest, that is just not my personality. So here it is: by far one of my most requested recipes from anyone who has had it and the ONLY soup Josh will ask for (not a ‘soup guy’… married to the most ‘soup girl’ of all time, go figure). It’s pretty simple and the most comforting thing I can think of.