Zuppa Toscana Soup
April 7, 2020 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (1 lb) Pork Breakfast Pan Sausage
- (OR 1 lb of hot sausage (only 1 lb meat total)) Hot Pork Pan Sausage
- (2 lb, diced. The smaller, the faster they’ll cook but more likely they will disintegrate upon reheating.) Potatoes
- (4 cups, washed and chopped to large bite-size pieces) Spinach or Kale
- (1/2 large, diced small) Onion
- (2-3 cloves, minced) Garlic
- (1 quart) Chicken Bone Broth (Quart)
- (1-2 Tbs, as needed) Pork Lard
- (1-2 cups) Milk or Cream
- (To taste) Salt & Crushed Red Pepper
Directions
Bring broth to boil in soup pot over high heat. Meanwhile, brown meat in dry skillet over medium heat, breaking it into bite-size chunks, and cooking until done. As the meat finishes cooking, set it aside. In the same skillet, cook the onion until translucent, adding lard or other cooking fat as needed. Do not allow onions to caramelize. When very close to done, add minced garlic and cook until aromatic, about 1-2 minutes. Remove from heat.
Meanwhile, when the broth reaches a boil, add the potatoes and return to boil. After 5 minutes, add the greens and continue cooking them together at a boil until the potatoes are al dente, about 5-8 minutes more (do not overcook or they will disintegrate). Remove from heat and add the meat and onion mixture and milk or cream. Taste and adjust seasonings, adding red pepper if desired. Serve immediately.
