Wednesday, November 3, 2010

Zuppa Toscana


Hmmmm.....what to write?  Except, "YUM!"  I have such a weak spot for soup....  This is a popular soup at a popular Italian restaurant and it could not be simpler to make at home!  I personally think that using pancetta imparts a better flavor and texture, but bacon is a fine, less expensive alternative.  Pair this soup with some warm breadsticks and you have yourself a wonderful cold-weather meal!  Kale is a great way to add some major fiber and folic acid and other great nutrients to your diet--it is one of the most nutritious leafy greens.

Zuppa Toscana
Adapted from Allrecipes (submitted by MARBALET)

1 pound Italian sausage, casings removed
a drizzle of olive oil
1 onion, chopped
1 pkg. pancetta or several pieces of bacon (reserve remaining bacon for another recipe!)
2 cloves garlic, minced
2 cups chicken broth
1 cup water
3 potatoes, peeled and cubed
1 cup kale, rinsed, stems removed, and chopped
1/3 cup heavy cream or half-n-half

Directions:
In a large skillet, brown sausage, crumbling it as it cooks.  Transfer to a paper towel-lined plate to drain.

In a large soup pot (like a dutch oven), drizzle olive oil and saute onions and pancetta/bacon until tender and cooked.  Add garlic and saute for 30 seconds more.  Add the chicken broth, water, and potatoes, and bring to a simmer for 15-20 minutes, until potatoes are fork-tender.  Add the sausage, kale and cream and simmer for 5 more minutes.  Serve hot.

1 comment:

  1. This is the same exact recipe I've been making for nine years now -- and I'm pretty sure I got it from Allrecipes.com, too (although, I didn't give credit to the poster on my recipe card). Isn't it fabulous??? I love it when kale is in season (like now!). I think I'll be making this next week if Baby Gamma isn't here yet.

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