Thursday, November 26, 2020

Zuppa Toscana

 Happy Thanksgiving friends!!! Okay so true story about this recipe, the first time I made it I thought it was a complete bust. This was one of those "we are having pizza as a backup" kind of recipes because I thought there was absolutely no way this would turn out. So I sent Devin to run out to the grocery store and grab a frozen pizza, and by the time he came back, the recipe had come together and we ended up freezing that pizza to use another day. Not only did this turn recipe turn out okay, but we actually LOVED it and have made it multiple times since! So if you're making this and you think "there's no way this is going to be good", stick with it! I promise you won't regret it!

Here's What You'll Need:

- 1 white onion, diced

- 7-8 green onions, chopped

- 3 cups white mushrooms, chopped

- 2 tbsp garlic, minced

- 3 tbsp butter

- 3 lb red potatoes, chopped

- 2 cups kale, chopped

- 1/2 lb homemade Italian Sausage (see below)

- 1/2 cup mayo

- 1 qt almond milk

- 1 qt chicken stock

- 1 tbsp dried parsley

- 1/8 tsp cayenne pepper (more or less depending on preference!)

Italian Sausage Ingredients:

- 1/2 lb ground turkey

- 1 tbsp honey

- 1/2 tsp crushed red pepper

- 1 tsp Italian Seasoning

- 1 tsp garlic powder

- 3 leaves sage, finely chopped

- 1 tsp salt

1. Heat a little olive oil in a large pot. Saute onions until fragrant, about 3-4 minutes. Add mushrooms, garlic, butter and potatoes, cooking another 3-4 minutes. Pour in almond milk and chicken stock. Add mayo and parsley. Add kale, and give everything a good stir. Heat to a low boil, then cut back heat to simmer. Continue to cook until potatoes are cooked through, and can be easily pierced with a fork.

2. While soup is simmering, it's time to make the sausage. Add a little olive oil to a medium skillet over medium heat. Once olive oil is heated, add all ingredients to the pan and mix together. Cook turkey until fully cooked through. Add your sausage to the pot of soup!

3. Serve and enjoy!

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