It's been very cold here in California - not at all typical. I love it! I've always disliked warm, balmy Christmas days. I'd say I wish it would snow, and my mom would reply that if it snowed all the kids who got bikes and skates for Christmas wouldn't be able to try them out, and I'd say I didn't care. Because I really didn't. I guess I'm selfish that way. This year though, we've already had a dusting of snow where I live just northeast of Los Angeles, and it's cold enough to snow again if the heavens send the right kind of clouds our way. It's even freezing down at the beach. So once again, I'm selfishly wishing for a white Christmas.
Soup always sounds good on a cold day, don't you think? This is a yummy copy-cat recipe from the Olive Garden restaurant. It's not exactly a health-conscious soup with it's sausage and cream, but that's probably why it's so yummy. I always make extra so I can freeze some for later.
Zuppa Toscana
1 lb Italian sausage
4 or 5 russet potatoes, peeled and sliced in half lengthwise then into 1/4 inch slices
1 tsp crushed red pepper flakes
1 onion, chopped
1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic, minced
2 cups kale, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
Remove skins from sausage. Bake approximately 1/2 hour in a 300 degree oven, drain on paper towels and cut into slices. (Another option is to cook the sausage in a pan with the crushed red pepper, so it's crumbled instead of sliced.)
Place potatoes, red pepper flakes, onion, chicken broth, water, and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt and pepper to taste, and simmer another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve with crusty garlic bread.
I've never actually used bacon bits in my soup because I always forget to buy it and I don't keep it on hand, so we end up having to add a little extra salt. It's probably really good with the bacon bits. Buon apetito!