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
1
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.