fall recipe

Zuppa Toscana (to Get Ya Through)

/ unbiddengrace / Leave a comment
  • 1 pound Sausage (chicken or turkey are my preferred)
  • 1 package of Beef Bacon
  • 8 Garlic cloves, finely chopped
  • 1 Yellow Onion, diced
  • 3 stalks Celery, chopped
  • 3 Carrots, diced
  • 5 tablespoons Salted Butter
  • 64 oz of Chicken Broth (2 packages)
  • 6 cups water
  • 1/2 bag of chopped Kale
  • 2 cans of Cannellini Beans, drained
  • One bag of Small Gold Potatoes, chopped into quarters (or 3 baking Russet Potatoes, diced)
  • 1 pint (small container) Heavy Whipping Cream
  • 1/4 cup Flour
  • 1 package Gnocchi
  • Salt, Pepper
  • Red pepper, Oregano, Thyme
  • Parmesan, grated

Heat the oven to 400 and bake the beef bacon on a pan for 10 minutes— it’s much less messy than doing it in a pan! Meanwhile, in your large stockpot, cook the sausage, then set aside. In the same pot, add 5 tablespoons of butter and then sauté the onions, celery, carrots, and garlic. After vegetables are soft, add 1/4 cup flour and stir. Cook for about 1-2 mins on medium low. Add the sausage, cooked and chopped up bacon, diced potatoes, drained beans, kale, cups of water, and chicken broth. Bring to a simmer. When the potatoes are almost cooked through, add the gnocchi and cook 10 more minutes. Season with salt, pepper, red pepper, oregano and thyme to taste. 5 minutes before ready to serve, slowly add in the heavy cream. Top your bowl of soup with grated parmesan. Serve with toasted sourdough w/ butter.

This is peak comfort food for fall or winter.

Enjoy!

Chicken & Gnocchi Soup (a la the Garden of the Olives)

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Ingredients:

  • 1 1/2 cups cooked Shredded Chicken Breast (think rotisserie— or cook your own, whatever ya feelin)
  • 2 stalks of Celery, chopped
  • Small Yellow Onion, chopped
  • 4-5 Garlic Cloves, chopped
  • 1/2 cup Shredded Carrots (“Julienned” if ya fancy)
  • 2 tablespoon Olive Oil
  • 5 tablespoons Butter
  • 3 tablespoons Flour
  • 32 oz container Chicken Broth
  • Salt / Pepper
  • Sprinkle of Ground Nutmeg
  • Thyme, fresh
  • 1 Package of Potato Gnocchi
  • 1 cup Small Potatoes, diced into very small pieces (this is a break from the O.G. version, but I feel the small diced potatoes help to thicken the soup and provide a nice texture- can skip if desired)
  • 8oz Half & Half (1/2 of a small container)
  • 2 cups water
  • 3-4 handfuls of Fresh Spinach
  • Shredded Parmesan for serving

Directions: Sauté the onion, carrots, celery, garlic and finely-diced potatoes in olive oil in a smaller pot or pan. In your large stockpot, melt the butter and add flour. Cook the flour and butter on low for 2-3 minutes stirring frequently, then slowly add the chicken broth and bring to a simmer. To your large pot— Add the sautéed veggies, shredded chicken, fresh thyme and nutmeg. Simmer on low for at least 15 minutes (longer is better). Add the gnocchi and 2 cups water and simmer for another 5-10 minutes. Turn off heat. Add 3-4 heaping handfuls of fresh spinach and wilt into the soup. Add Half & Half slowly. Salt and pepper to taste. Serve in bowls topped with shredded Parmesan. I recommend warm crusty buttered bread for dipping.

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