Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

Tara Flake

1 lb. spicy italian sausage
1/2 lb. smoked bacon
1 qt. water
3 2/3 cups chicekn broth (or 2- 14.5 oz cans)
2 large russet potatoes, scrubbed and cubed
2 garlic cloves, peeled and minced
1 med. onion, chopped
2 cups chopped kale or swiss chard
1 cup heavy whipping cream or half and half
salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender. While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon, set aside. When the potatoes are tender add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.

*Note: before I add the meat, I take 2 cups or so of the potato soup mixture and puree it then add it back to the pot. This just makes it a little thicker.

ps. I can't wait to make all the soups - they were all soooo good! I actually have all the things in my cupboard for the southwest pumpkin one that Amanda made, I'm so excited!

Creamy Chicken Noodle Soup

by Melissa Winder
2 C cooked and diced chicken breasts (about 2-3 breasts)
1 chicken bouillon cube
4 C chicken stock
2 C carrots, chopped
2 C celery, chopped (I leave this out since James doesn't like it)
3/4 C onion, chopped
1 can cream of chicken soup (Healthy Request version works great too)
1/4 C evaporated milk + more (also works with Lowfat evap milk)
Extra chicken stock or chicken broth
Salt and pepper
Noodles--homestyle egg noodles or homemade (see recipe below)

Directions:
-Heat stock, add 1 chicken bouillon cube
-Add carrots, celery, onion, and simmer until tender (about 1-2 hours if you have the time)
-Add cream of chicken soup and evaporated milk
-Add noodles, cook until soft (according to package label or until doubled in size for homemade)
-Add chicken and salt and pepper to taste
-Soup will look like a casserole, so add equal parts chicken broth (or stock) and evaporated milk until it is the desired consistency

Homemade noodles:
1 egg, beaten
2 Tbsp milk
1/2 tsp salt
3/4 - 1 C sifted flour (too much flour makes them a little hard)

Directions: Mix ingredients to stiff dough. Roll out on floured board. Let sit for 20 minutes. Cut into thin strips, let sit for 5 more minutes. Put into soup; stir to keep noodles separated.

Enjoy!

Cheater Potato Cheese Soup

by Natalie Pelfrey

This recipe is so ridiculously easy...

3 cans cream of potato soup
2 8-0z cans of evaporated milk
pepper jack cheese
cheddar cheese
real bacon strips, crumbled

Throw it in a pot!

Summer Strawberry Soup

by Natalie Pelfrey

2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar

In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours.

Southwestern Pumpkin Soup

3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.