Fall Is In The Air!

Fall weather has set in! The cool mornings that warm up in the afternoon and then cool off in the evening give us varity in our day and in our wardrobe. Figuring out what to put on the kids for school is a chore. Jackets on in the morning and left at school or in the bookbag by afternoon. The sky is a deeper blue and the air seems somehow more fresh, mums and pansies are thriving, tailgating has kicked up again and routines have started back. You have to love it!

When cooler weather sets in it makes me think of everything pumpkin and cooking warm comfort foods and soups. Living in our apartment leave no space for decorating for fall. We don’t have a mantel and everything else is so low that the dog will get it. At our house Maverick (the dog) had more than one room to go in so he didn’t notice the decorations as much nor did he mess with them but here I think I would come home to a mess. Since I can’t decorate I cook! I found this recipe on Pinterest and it is wonderful! You can find more recipes from the soup maker at http://www.cinnamonandspice&everythingnice.com


Zuppa Toscana Olive Garden Copycat Recipe

Serve with a sprinkle of Parmesan cheese and a wedge of crusty bread for a hearty, inspired and satisfying meal!


Rating: 5

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 4 – 5 servings

A copycat Tuscan soup recipe just like Olive Garden’s!


4 slices bacon, cut into a small dice
1 pound hot Italian sausage, ground or links with casings removed
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk
Parmesan cheese, grated, for serving


  1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.
  2. Push the sausage to the edges of the pot and add onion to center – saute until translucent then add garlic and saute until fragrant.
  3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.
  4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.

This is not my recipe but it is AMAZING!! It really warms your belly and sets your taste buds looking for more.


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