My Version of Zuppa Toscana
by Utah Department of Agriculture and Food recipe contest winner Debbie Lyberger
Warm your table with this hearty soup complete with mild Italian sausage, fresh kale and russet potatoes.
Add a local touch to yours by substituting mild Italian sausage for Sweet Sage Sausage from Blue Tree Farms, as well as slab of smoked bacon from Beltex Meats; enjoy the fresh taste of heavy cream sourced from Rosehill Dairy. Finish it off with Utah garlic, onions, potatoes and kale by joining a winter CSA or visiting Salt Lake City’s Winter Farmers Market.
Browse other farm fresh and local products options on Utah's Own Producer Directory.
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Zuppa Toscana - Debbie Lyberger, Utah Department of Agriculture and Food recipe contest award winner
- 2 pkgs mild Italian Sausage
- 4-5 lbs russet potatoes, sliced with skin on
- 2 large onions, diced
- 4 cans chicken broth
- 3 cups water
- 3 garlic cloves, diced
- 1/4 lb bacon, cooked to crispy (or you can use already cooked bacon or bacon pieces)
- 2 bunches of Kale, washed and chiffonade cut
- 1 pint heavy cream
Cook sausage in a large pot until done. Remove from pan and drain.
In same pan, add potatoes, onions, garlic, chicken broth and water.
Cook until potatoes are cooked and onions are translucent.
Add Sausage and bacon back to pan.
Add Kale. Cook until kale is wilted.
Add heavy cream and continue cooking until soup is hot.
This makes enough to fill a 8 quart crock pot and is very "full", not a brothy soup.
You can add less potatoes and onions if you like your soup more "soupy".