Zuppa Toscano Soup

For those of you that follow The Pioneer Woman Cooks, I swear I did not steal her idea. I have been thinking and working on this recipe for a couple weeks. It just so happens that today was the day I planned to  make and post the final recipe. So no stealing here....I promise.

I take a mentally handicapped woman out to lunch every couple of weeks. Her favorite place to go? The Olive Garden. I don't love the OG....except for their soup, salad and breadsticks. I always get Zuppa Toscano, a delicious brothy/creamy spicy soup with Italian sausage, kale and potatoes. I usually have several bowls....nom.nom.nom....

My version is gluten and dairy free. I added a little non-hydrogenated butter substitute to give some of the rich flavor you would normally get from the cream or half and half. The result is a near-perfect copy of the OG's...a delicious, satisfying soup that the whole family will love.

Zuppa Toscano Soup (Sausage, Kale and Potato) - GF, DF
Serves 6-8

1 bunch kale (I used a combination of purple curly and Dinosaur), stems removed, washed and torn into bite-size pieces
5 medium red potatoes, thinly sliced
1 medium onion, chopped
2 garlic cloves, finely minced
1 lb spicy GF Italian Sausage (turkey sausage could be used)
4 cups almond milk (or regular dairy milk)
4 cups chicken broth
1/4 cup butter substitute (I used Earth Balance)
pinch of red pepper flakes
1/2 tsp smoked paprika (optional)
salt and pepper to taste

1. Prepare kale and set aside. Boil the potatoes until tender, 15-20 minutes. Drain and set aside.

2. In a large dutch oven or pot heat 1 tablespoon olive oil over medium heat. Add the onions and saute until translucent. Add the garlic and saute an additional 30 seconds.

3. Add the sausage and brown, breaking up the larger pieces (drain off fat, if desired). Add the milk, broth, butter, red pepper and smoked paprika. Bring to a boil and simmer for 10 minutes.

4. Add the potatoes and kale. Season with salt and pepper to taste. Simmer for an additional 10-15 minutes. Serve immediately.

Roasted Red Pepper Soup

This is how my morning went. I look in the fridge and see I a gigantic organic red bell pepper in my fridge that needs to be used. What should I do with it? Roasted red peppers are easy and delicious. I roast the pepper. Okay, now what should I do with the roasted red pepper? Hmm....soup sounds good. I have never made soup with roasted red peppers before, but how hard can it be? I throw a bunch of things in my VitaMix blender and heat it up. Voila! I have delicious Roasted Red Pepper Soup for lunch today.

I would do a few things differently next time, which I have written into the recipe.

Roasted Red Pepper Soup

Makes 2-3 servings

2 large organic red bell peppers

2 tablespoons extra virgin olive oil

1 small yellow onion, diced

3 garlic cloves, finely minced

1/2 cup chicken or vegetable broth

1/4 cup milk or dairy alternative

1/2 tsp fresh thyme

pinch red pepper flakes

salt and pepper to taste

1. Turn the oven to broil. Adjust the rack 6-8 inches from the top of the oven. Cut the red peppers in half and remove the seeds. Place the peppers, cut side down, on a baking sheet and place under the broiler. Broil for 15-20 minutes until the skins are BLACK and the peppers are soft. Place the hot peppers in a paper bag, or a bowl covered with plastic wrap. Once the peppers are cool, use your fingers to peel the blackened skins. Set aside. This can be done a day ahead of time.

2. Heat the olive oil in a medium skillet over medium heat. Saute the onions for 2-3 minutes. Add the garlic and saute for an additional 2-3 minutes until the onions are translucent.

3. In the blender combine the peppers, onions, garlic, broth, milk, thyme and red pepper flakes. Blend until smooth and silky. Pour this mixture into a medium saucepan and heat over medium-high heat. If the soup is too thick for your taste, add more broth. Taste and adjust seasonings to taste. Serve immediately.