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Got to Be NC
Recipe by: Lisa Prince

Zuppa Toscana Soup

My mother in-law has made this for years and our family loves it.  I just found out this recipe was created by Jessica Dudley.  So thanks Jessica for this delicious soup made with plenty of ingredients grown or produced in NC.

Servings: 6
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour
Meal Type: Entree
NC Ingredients: Sausage, Bacon, Potatoes, Kale

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Ingredients

1
lb. spicy Italian sausage - crumbled
1/2
lb. smoked bacon - chopped
1
qt. water
2
14.5 oz. cans (about 3 2/3 cups) chicken broth
2
lg. russet potatoes - scrubbed clean, cubed
2
garlic cloves - peeled, crushed
1
med. onion - peeled, chopped
2
cups chopped kale OR Swiss chard
1
cup heavy whipping cream
salt and pepper - to taste

Directions

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside.
In a skillet over medium-high heat, brown bacon; drain, set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.
Add kale and cream to pot; season with salt and pepper; heat through.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.