Zuppa Toscana Soup

Reader Contribution by Meg With Modern Roots
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I love this soup because the ingredients follow the gardening calendar, especially for Minnesota and other cool states in the fall. Enjoy!

Zuppa Toscana Soup

1 pound Italian mild sausage – use bulk loose sausage, not in tubes
5 medium garden potatoes – skin on diced into 1/2-inch pieces
1 large red onion, diced
3 slices of bacon, cut into bite size pieces
4 garlic cloves, roughly chopped
5 large leaves of kale, middle rib taken out and sliced into strips
1 1/2 quarts best quality chicken broth
1/2 quart water
1/2 tablespoon salt
1/4 teaspoon fresh ground pepper to taste
1 cup heavy whipping cream
Fresh grated Romano cheese

Photo: Fotolia/chiyacat

Cook sausage in large soup pot until done. Remove from pot and set aside. I like to leave the pan drippings and fat in, drain if you’d like. The benefits from lard are plenty, very high in Omega 3s, especially if you buy organic or non GMO sausage.

Saute bacon (until crispy), garlic and onions in sausage fat. Add all ingredients EXCEPT cream and Romano cheese to soup pot. Bring to a medium boil until the potatoes are done (25 to 35 minutes). Lower heat, add cream.

Serve in bowls, grate fresh Romano on top. Wonderful served with crusty sourdough bread.

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