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…



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.




1 lb ground pork
1 large yellow onion, diced
1 lb baby gold potatoes, quartered
4 cups chicken broth
2-3 cups fresh baby kale
1-2 tsp chili flakes
1 tbsp EVOO
1/4 cup parmesan cheese, shredded


  1. In a large stock pot, begin by browning pork over medium-high heat.
  2. Season vigorously with Montreal Steak Seasoning, BUON APPETITO! Italian Seasoning Grinder, and chili flakes (if desired).
  3. Once browned, remove pork from pot and reserve in a bowl.
  4. Then combine EVOO, onions, and garlic in stock pot. Let sweat until almost translucent. Season with salt + pepper.
  5. Then return pork to onion mixture. Add potatoes and season again. Stir well to combine.
  6. 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.
  7. Finally, add kale and Heluva Good Bacon Horseradish Dip. Stir well, top with parmesan cheese and serve immediately!


5 thoughts on “ZUPPA TOSCANA

  1. Taylor Wiles says:

    I never was aware of this blog until scrolling today on ig and I must say I enjoyed every second of reading it. The visuals were beautiful and your words were inspiring. I’m not much of a cook, but I feel confident with your directions and recipe I could potentially make this. ???

  2. john reeves says:

    Molto Bene. Looking forward to trying it.

    What kind of music do you suggest playing during the making, and more importantly, during the enjoyment of consumption? Classical? Opera? Jazz?

  3. Hellmania says:

    Literally the ONLY reason I go to OG is for some Zuppa T and my craving has to be harsh for at least a few days in a row for me to deal with that chaos you mentioned, as well as the price. That happens about once or twice a year–and my husband always says, “You could prolly make that drip at home bae!” Well he doesn’t talk like that, but it’s what I hear. Now I can! You are my kitchen guru in Goldie Locks. Thank you for sharing your tips, humor and gifts. Bon Apps Chicky!

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