Sweet Justin was helping me brainstorm dinner ideas for this winter, and after some prodding, he offered up that “Zuppa Toscana,” (like at Olive Garden) is his very favorite soup. I was unfamiliar with this soup, so I looked up the ingredients…and instantly understood why he liked it. Key word: Meat. There is both bacon AND sausage in this recipe.
Once I knew what this recipe was going to entail, I knew exactly where to get those items! At our first winter market of the season, I picked up some Italian sausage and some cured bacon (and some other goods too: jam, cheese and eggs!).
This soup is hearty, filling, and perfect with some crusty bread. Plus, it’s got a little kale in it, so it’s healthy, right? Justin gave this recipe a huge thumbs up, and told me that he’d eat this 3 times a week if it was available to him. Wow! So get ready for some more soups, we’ll see what else we can add to the repertoire in these chilly months.
What’s your favorite soup?
- 1/2 pound of Italian sausage local
- 2 t. garlic pressed
- 6 slices of bacon local
- 1/2 medium onion diced
- 1 t. olive oil
- 4 C chicken stock
- 1/2 C. water
- 2 small potatoes
- 3 leaves kale
- 1/4 C. cream or milk
Brown sausage and add garlic, once cooked.
Set aside and brown bacon.
Sauté onion in olive oil in large stockpot or saucepan.
Add chicken broth, water, sausage and bacon. Bring to a boil.
Peel and dice potatoes and add to boiling soup.
Reduce to simmer and cover for 10 minutes.
Stir in finely chopped kale.
Simmer for an additional 5 minutes.
Remove from heat and stir in cream. Serve.