Monday, January 10, 2011

Zuppa Toscana Soup

A dear friend from Manitoba not only MADE me this delicious soup on a few occasions, she even delivered it to my door when we were renovating there.  So sweet, my ultimate favourite soup of all time.  Reminds me of going to the Olive Gardens in Winnipeg when I was a college girl.   Endless soup and breadsticks for under $7 ( I think) and many a breadstick came home in our purses!

Zuppa Toscana Soup                                                              
1 lb spicy Italian sausage
1/2 lb smoked bacon chopped
1 qt wtaer
(2) 14.5 oz cans (about 3- 2/3 cups) chicken broth
2 lg russet potatoes- cubed
2 garlic cloves, crushed
1 med onion- chopped
2 cups choped kale OR swiss chard
1 cup heavy whipping cran
salt and pepper to taste

  1. in a skillet over med-high heat, brown sausage, breaking into small pieces as you fry it, drain, set aside.
  2. in a skillet over med-high heat, brown bacon; drain, set aside.
  3. place water, broth, potatoes, garlic, and oinion in a pot; simmer over med heat until potatoes are tender.
  4. add sausage and bacon to pot; simmer for 10 minutes.
  5. add swiss chard and cream to pot; season with salt and pepper; heat through.

  • i prefer using more broth than they recommend. i know you know how to make a good broth from the chicken carcas. if you dont have any on hand, then use a couple of boxes of the store bought kind and as much or as little water to fill the pot.
  • de-skin italian sausage if there isn't any on sale without the skins
  • I made it with kale a couple of times cuz it was cheaper. NOT WORTH IT. i perfer the swiss chard- it has a much better flavor to the soup...
  • just wing it. if i can make this soup without measuring the ingredients... then i know for sure you can Jo!!!!
  • i dont add the cream to the pot anymore. i make a huge pot of if becuase we love to eat it for days, and it keeps better without the cream. i just add the cream to a bowl of hot soup right before we eat it.
  • Jolene ~ I also freeze this without the cream in it.  You can also use a chicken bouillon if you don't have the stock, it works.  Also made with beef.

No comments: