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Wow, I can’t believe it’s already October! I’m not sure where summer went, but it’s now officially fall and I’ve seen the combines in the field to prove it. Harvest is officially underway in Nebraska, and it’s a great time of year to think about and be thankful for the important role farmers and ranchers play in bringing food to our tables.

As a farmer, it’s not unusual to spend time each day checking the weather. A lot of what we do and when we do it revolves around Mother Nature. So, when I looked at the weather this week and saw the first cold snap of the season coming through, I thought it would be the perfect time to share this recipe.

I love Zuppa Toscana because it warms my bones on chilly days, and the Italian sausage gives it just the right amount of kick. This hearty soup is great for your meat-n-potatoes lovers and fills ‘em up every time.

As the days start getting shorter and cooler, I hope you and your family will enjoy this delicious recipe.

Buon appetito!
Linda

Zuppa Toscana

 

 Ingredients

  • 1 lb. Italian Sausage
  • 2 large potatoes, diced
  • 1 large onion, chopped
  • ¼ cup bacon bits
  • 2 garlic cloves, minced
  • 2 cups kale or Swiss chard, chopped
  • 2 (8 ounce) cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream

Directions

  1. Brown sausage in a soup pot.
  2. Remove sausage from pot and cook potatoes, onions and garlic in the pot until the potatoes are done.
  3. Add chicken broth, water, sausage, bacon, salt and pepper to potato mixture.
  4. Bring to a boil and reduce to simmer.
  5. Simmer for at least 10 minutes.
  6. When ready to eat, turn to low heat and add kale or Swiss chard and cream.
  7. Heat through and serve with soft rolls.

 





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