Creamy Italian Soup with BACON! & Cheesy Biscuits!

imageSo for just a moment, I want you to wipe away the information that has been pushed on us that “low fat” and all animal fats are bad.  I want you to think back to how people used to live and how food used to be.  How animals used to eat and then pass on their healthy grass or free range diet to us.  To keep weight off…calorie intake must equal calorie output.  If you want to lose weight…calorie intake must be less than calorie output.

Now I want you to think about the low fat diets and how they leave you starving.  Wanting more.  Then bingeing on something available.  You didn’t see as many obese people 50-75 years ago.  You definitely didn’t see as many 100 years ago or more.  For one we were more active.  But our diets were different too.  I read a study reported by NPR that kids who drank whole milk versus skim milk actually stayed slimmer in the long term.  Fat keeps you full longer.  You crave less.  So you snack less and eat less.  This equals fewer calories and voîla…weight loss!

The quality of fat you take in is important.  We try to get grass fed or organic butter and cheese.  Luckily, we have a Costco here so we pay significantly less.  We also don’t go through it as quickly because we are full more quickly and eat less.  Grass fed dairy products and meat has a better ratio of Omega 3’s to Omega 6’s.  Dairy products help your kids in their synapse development.  It boosts their immune system.  In this Mayo Clinic article it says it also is higher in conjugated linoleic acid which can help in the prevention of heart disease.

So with that all being said.  I started out with the Zuppa Toscana recipe from the Olive Garden and as all recipes do in my kitchen…it morphed into cheesy, bacony goodness.  One bowl left me stuffed.  The Superheroes each gobbled it up.  My Handsome Hubby had a couple bowls.  So serve it up and let me know what you think!

Creamy Italian Soup with Bacon

2 quarts chicken stock (I used my homemade bone broth from the freezer)

2 cups water

2 tsp. Chicken bouillion

2 cans Great Northern beans (drained and rinsed)

1 lb. italian sausage (fried up or baked)

1 1/2 lbs. bacon (crispy and crumbled)

1 yellow onion diced finely

2 tsp. minced garlic

2 cups diced russet potatoes

1 1/2 cups whole milk (ours was organic grass fed milk)

1 1/2  cup grass fed Kerrygold Irish dubliner cheese

1/2 cup parmesan cheese

Baby kale *(The nutrients in kale are more easily absorbed by being consumed with the butter or cheese)

  1. Bake italian sausage at 350 F   for 30 minutes and grind up in food processor. Set aside.
  2. Bake bacon on foil lined pan for 20 minutes at 400 F.  Soak up grease with paper towel and crumble.  Set aside.
  3. Sauté onion and garlic in pan on low with Kerrygold Grassfed butter. Set aside.
  4. Sauté potatoes in pan until tender.
  5. Add broth, sausage, bacon, onions, boullion, water, garlic, and potatoes to crock pot.  Cook on low 4 hours.
  6. Add milk and shredded cheese and stir slowly until cheese is melted and mixed in.
  7. Serve with chopped greens sprinkled on top.


Cheesy Biscuits

1 egg

1/3 cup grass fed butter

2/3 cup grass fed whole milk

1/4  cup grass fed cheese ( used Kerrygold Dubliner to match the soup) (shredded)

1/4 cup mozzarella (shredded)

1 1/2 tsp. tapioca starch

1 tsp celtic sea salt

1 tsp. garlic powder


  1. Place ingredients in blender (wet ingredients first) and blend on high until smooth.
  2. Pour into lined mini-muffin tins 2/3’s of the way full.
  3. Bake 15-20 minutes at 400 F until lightly browned.
  4. Serve warm.  They will be chewy biscuits and perfectly paired with the soup.




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