Homemade Zuppa Toscana…My Way!

I love homemade soup. I first tried Zuppa at a restaurant and immediately began picking apart what was in it and then how I would make it differently. I went home and made it my way the same night. I much prefer my version! 

Ingredients:

3 boxes of organic low sodium Chicken Stock

3lbs organic potatoes, sliced thinly- I prefer Yukon Gold. 

2 cups chopped & stemmed organic Kale or Chard

4 cloves of garlic, chopped

1-2 shallots, minced

Prosciutto or Pancetta (if desired)

1lb Italian Sausage

 2tsps Oregano

 2 tsps flat Italian parsley

1 cup Organic milk- I use Nonfat

Sea Salt & Cracked Black Pepper to taste. Add last because the meats have salt so you don’t want to over do it! ๐Ÿ™‚ 

Brown sausage, pancetta or prosciutto with minced shallots. After cooled down, drain and pat dry with paper towels to keep as much oil from the soup as possible.

Add all ingredients together in pot and simmer for 30-45 mins on med-low heat until potatoes are tender. Yum! 


The leftovers are the best! My lunch for this week! โค

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