Soup is a whole season!
For me soup season starts around October and goes through May.
That's right, I might be sweating my tush off and I will still eat a good bowl of soup!
I don’t know why but my kid always seems to get sick when my husband goes out of town on business. It’s a skill of his, really. Being the Mom that I am, I always get a tad stressed when this happens. Last month was no exception. My husband went out of town… BOOM. The night before my husband left for his trip my son started to sniffle.
He’s the only living soul I know who hates chicken noodle soup. I mean he would have to be seriously sick to eat chicken soup. I promptly ignored this character flaw and made him this Tuscan Bean and Potato Soup. He not only loved it, but my older son loved it as well.
If you have picky kids, try this soup recipe. They just might find that they are soup lovers after all.
Tuscan Bean & Potato Soup
Course: lunch, dinnerDifficulty: Easy4
servings10
minutes20
minutesThis is my own version of Olive Garden's Zuppa Toscana. It takes only just a few minutes to throw together and it tastes delicious. And let me tell you, even my pickiest eater loves this soup, and that's saying something.
Ingredients
1 lb mild Italian sausage
3 medium potatoes
1 can white beans
1 quart chicken broth
spices to taste: garlic powder, onion powder, salt and pepper
spinach (optional)
parmesan cheese (optional)
Directions
- Start by browning the Italian sausage in a stock pot or Dutch oven
- Once the sausage is brown, add the chicken broth, beans, and potatoes
- Add garlic powder, onion powder, salt and pepper to taste
- Let simmer for at least 10 minutes, but the longer the soup simmers the better it will taste.
- 5 to 10 minutes before serving add chopped spinach or kale (I prefer spinach). It will only take a minute to cook.
- Top with parmesan cheese, if desired.
