Happy Thursday Friends!
Well I’m just about done with my last week of hybrid teaching and let me tell you, it feels kind of surreal! It’s been almost a year since I have been in a classroom full of students and I’ll be honest, I’ve got a lot of feelings right now. I am certainly excited to see my students more, but it will definitely be an adjustment getting used to so many people in one space.
While I’ve got to get used to yet another “new normal”, at least I have plenty of comfort food leftovers to keep me feeling good! If you saw my Instagram stories on Sunday, you probably saw that I made a super yummy and hearty soup. This Zuppa Toscana is one of my favorites and perfect for chilly weather and crazy days where you just need to feel warm and cozy. It is so easy to make and the perfect meal whether you’re catering to a crowd or just looking to have meal prep be a little easier for the week.
-5 strips of bacon
-1/2 pound of Italian Sausage (I like to use mild Italian, but sweet or spicy Italian would work too if you prefer that)
-1/2 cup Diced Onion
-3 tablespoons Minced Garlic
-2 Russet Potatoes (skin can be on or off-I keep it on)
-2 cups Kale
-1 cup Heavy Cream
-2 cups Chicken Broth
-1/2 cup of Shredded Parmesean
-Scallops (3-5 per bowl-cook these at the time of serving-I highly suggest NOT making these with the intention of reheating them)
-Salt, pepper, and crushed red pepper flakes to taste
- In a large pot (can use a crockpot as well on high) add Onion, Garlic, Potatoes, Cream, and Broth and heat on medium-high heat. If using a crockpot, add ingredients, cook on high. Heat mixture until potatoes are soft enough to easily pierce with a fork.
- In a pan, cook bacon strips till preferred crispiness.
- Drain bacon grease and cook sausage.
- Once soup mixture is ready (potatoes are soft) add bacon, sausage, salt, pepper, and crushed red pepper and turn to medium-low heat
- Let soup sit until simmering and then add chopped up kale (I like to remove the stem and finely chop) and cheese.
- Keep soup on low heat and prepare your scallops.
- Pat scallops dry and season with salt and pepper.
- In a sauté pan, heat on on high.
- Once very hot, add a tablespoon of butter.
- Immediately after the butter has melted, add your scallops and cook about one minute per side.
- Once both sides are cooked, remove scallops from heat, portion out soup into bowls, and top with scallops .
- Enjoy with delicious glass of Winc Wine (click for $22 off your first order plus free shipping!!)