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Zuppa Toscana

Zuppa Toscana

It’s soup season, and we haven’t made enough.

Brett doesn’t crave soup like I do when it’s chilly outside, so when I have a chance to head home early, I try to sneakily start making soup so he has no choice for dinner when he gets home. One thing I love about Brett is when he comes home from work and sees me cooking, any thought of what it is gets overshadowed by his boyish excitement that food is already cooking. It doesn’t happen often, but when it does, he’s pumped.

I imagine a typical husband comes home from work delighted that food is on the way but too tired to act it. He barely squeezes in a peck on the cheek before his shoes are off and he plops on the couch. Not Brett. He is in the kitchen, sleeves rolled up, and taste-testing, chopping, and asking a LOT of questions. “What are you making? What’s the bacon for? What have you added so far? Should we try adding this?” Sometimes it’s non stop and I just let him take over. But I wouldn’t change it for anything. Cooking together has been one of the best parts of being together. It makes me love him more; it makes dinner taste much better; and it makes me feel less bad cleaning up giant messes. Yes, I would say the only downside is that Brett is extremely good at making messes. I don’t know how he does it sometimes. But that’s a story for later. Let’s talk about soup again.

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I saw a post about Zuppa Toscana soup from @cafedelites and just had to try it out. I’m a sucker for creamy, salty, oily broth, and this one hit the spot. I followed her recipe pretty closely besides a few things: I made half portion, left out the fennel, and added some italian seasoning.

Some tips for the future: LESS SALT. I am a salt addict, but this was just a little overboard. Maybe use half chicken stock, half water, or don’t add any salt since the bacon and sausage AND chicken stock contributes plenty of sodium. Brett helped it by adding some thickening in water and 1/4 cup of sugar and it made it perfect. He’s so smart.

Brett HATES kale but I made him put some in his anyway and he said it made his soup look so much more beautiful—lol—and actually didn’t ruin the taste. Thank goodness haha. I think the kale added a lot and made me feel like I was actually eating something healthy—kind of.

I highly recommend trying this recipe out, especially if you have guests over. This soup is easy to make and it’s got a fancy feel to it.

Here’s the recipe from @cafedelites, try it out!

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Zuppa Toscana

@CafeDelites

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