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Zuppa Toscana Recipe

Ingredients

How to make it

  • 1 Crumble and sauté the sausage with the red chile flakes until browned and broken apart. Drain the fat and set aside.
  • 2 Finely chop the bacon and onion, and mince the garlic. Sauté in the same pot until the bacon is cooked and the onions are soft, about 10 min.
  • 3 Add the stock, scraping any browned bits from the bottom. Bring to a boil, then reduce the heat to simmer.
  • 4 Peel and slice the potato into medium-thin pieces and add to the stock along with any herb additions. Cover and simmer until cooked, about 30 min.
  • 5 Slice the chard leaves away from the stem, and roughly chop (discard the stems). Add to the soup until just wilted.
  • 6 Stir in the reserved sausage and dairy until heated through, and remove any herb sprigs before serving.

Reviews & Comments 1

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  • elgourmand2 8 years ago
    Nice and I have some homemade Italian sausage looking for a home. It's only medium hot but will do. Stashed this for when the weather cools a bit.
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