Mom's Anything Goes Soup

I made this the other day and the kids requested I put it on the 'Really Yummy List' (usually, it's simply, the 'yummy list') so I thought I'd toss it up here while I'm writing it up anyway.  It's really very simple and versitile.

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Mom's Anything Goes Soup

--Canned chicken (or fresh - I had expiring canned that needed to be used)
--Noodles (any kind, shape... I always use whole wheat; could also replace this with rice)
--Chicken stock (however much you want really...)
--Any veggies you have on hand (I had celery, potatoes, zucchini, and some frozen spinich.  I would have put in carrots if I had some.)
--I probably added whatever seasonings striked my fancy... definitely pepper.

That's it... cook until everything's tender.  The kids ate. it. up...  Loved it.  Tons of vegetables - can't beat that!  

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I'm sure you've all done this before, but since I kind of made it up and the kids liked it soo much and there were soo many veggies in it, I snapped a picture so I could remember and make it again sometime.  Happy (healthy!) eating!

Zuppa Toscana

If you love the Olive Garden Zuppa Toscana soup, you'll LOVE this recipe.  It's just like it and so delicious.  Disclaimer here - this is definitely NOT one of the healthy dishes I usually make... it is a splurge and I'm fully aware of that.  But its worth it!!  Sooo good.

Sorry it's orange - I now realize I should have warmed up the soup before I photographed it.  (But to my defense, there were people waiting for me and I had a baby sleeping on me in a front pack while I took the picture.)

Ingredients:

• 1 lb. Italian sausage (or half regular, half turkey sausage)
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• ½ cup apple juice to deglaze the pan
• ½ tsp. red pepper flakes
• 2 russett potatoes, peeled and cut into ½-inch chunks
• 2 cups fresh kale, chopped
• 3 cups chicken broth
• 2.5 cups water
• 1 cup heavy cream
• Salt and pepper

Directions:

1. Place a large stockpot or Dutch oven on the stove over medium heat.  Crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  
2. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.  Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.  
3. Add the juice to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, kale, chicken broth and water to the pot.   Return the sausage to the pot.  
4. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  
5. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.  
6. Stir in the heavy cream and season with salt and pepper to taste.  Serve immediately.

I'm telling you - totally delicious.  Happy Eating!