Hard to say that phrase without a little stereotypical Italian gesture. Amiright?
YA’LL! I’m back! And I brought soup!
It’s been too too long but I’m excited about the new year (same me) and a little project…hashtag THE DAILY DEELIGHT YEAR OF SOUP!!
Recently it occured to me that I flippin’ love making soups. Newsflash, I know. But for someone who loves to cook and is frequently asked “what’s your favorite thing to cook?”… I never had a decent answer. Until NOW.
There’s something about making soups from scratch that is so dang satisfying. The flavor building/ simmering/ reducing/whole-house-filling-fragrance-making/ overall cozy-hygge-comforting sensation is truly gratifying. SO. I’ve decided to document a year’s worth of soup making. Please try to contain your excitement.
Which brings me to my first entry…
HELLUVA GOOD ZUPPA TOSCANA
Olive Garden (where this soup’s inspo comes from) and I have a love/hate relationship. I always love the idea of it and then hate myself for going afterwards. The waiting room of crying toddlers and frustrated parents + those damn bread sticks…boy bye. BUT this soup was one that I still dreamt of. It’s the perfect mix of soothing savory and heartiness with a light brothy finish.
For my version: I used Heluva Good Dip instead of heavy cream. Why you ask? Could be because I had the brilliant ingenuity that this deelightful dip would add even more decadent flavor or because I realized I was out of heavy cream about half way into making it. Probably most definitely the latter.
- In a large stock pot, begin by browning pork over medium-high heat.
- Season vigorously with Montreal Steak Seasoning, BUON APPETITO! Italian Seasoning Grinder, and chili flakes (if desired).
- Once browned, remove pork from pot and reserve in a bowl.
- Then combine EVOO, onions, and garlic in stock pot. Let sweat until almost translucent. Season with salt + pepper.
- Then return pork to onion mixture. Add potatoes and season again. Stir well to combine.
- Pour chicken stock over potatoes, pork, and onions. Bring to a boil. Let cook over a steady boil for approximately 20 minutes or until potatoes are tender with a fork.
- Finally, add kale and Heluva Good Bacon Horseradish Dip. Stir well, top with parmesan cheese and serve immediately!