Recipe: Zuppa Toscana Soup

by | Jan 18, 2018


January’s chill calls for warm, “stick-to-your-bones” type meals. It’s no wonder that National Soup Month falls during what’s often the coldest month of the year. The recipe below utilizes fresh and local Swiss chard or kale, which are both cool-season vegetables.  Include local sausage, bacon and potatoes to make it a North Carolina soup with a fancy Italian name.

Zuppa Toscana Soup

1 pound spicy Italian sausage (crumbled)
1⁄2 pound smoked bacon (chopped)
1 quart water
2 cans chicken broth (14.5 oz. each, about 3 2/3 cups)
1 large russet potato (scrubbed clean, cubed)
2 cloves garlic (peeled, crushed)
1 medium onion (peeled, chopped)
2 cups kale OR Swiss chard (chopped)
1 cup heavy whipping cream
Salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes.
Add kale and cream to pot; season with salt and pepper; heat through.