Zuppa Toscana

This is such a great soup!  We always brought it for our church lunches and we always came home with an empty pan. We got the idea from Olive Garden's Zuppa Tuscana.  We loved the soup but wanted to make it a little more healthy and cost effective.  I mean, not many people can afford to eat out all the time.  This recipe served 4 people about 3 or 4 meals. 


3 Quarts of homemade Bone Broth or store bought broth.  If you are buying it watch out for bad additives, even organic broth has hidden MSG I find (autolyzed yeast extract, even the words "natural flavorings" can mean pretty bad stuff).  Click above for our Bone Broth recipe. 
2 Packages Organic Nitrate / Nitrite Free Sausage sliced in half lengthwise and then sliced up and cooked
6 Organic Potatoes washed and sliced in half and then sliced again in thin slices
6 Slices Organic Uncured / Nitrate Free Bacon cooked until crisp and diced.
1 1/2 Cups Organic Milk
2-3 cups of fresh organic chopped kale
1 onion diced and sauteed in butter or coconut oil.
Celtic Sea Salt  To taste (this will depend on if your broth is salted)
Garlic and Onion Powder (I also just do this to taste depending on broth.  My homemade broth does not need it.)


In a stock pot place your broth.  Season to taste and turn to medium heat and put in your potatoes to cook.  

While waiting saute your onions and add them to the potatoes.  Cook your bacon until crisp and dice up and set aside.  Slice up your sausage and cook until warm and set aside. 

Rinse and chop your kale and then add to your broth to cook.  When tender add the sausage, bacon and milk to your soup.  Cook until warm.  

This is amazing with a crusty farmhouse loaf and a salad.  


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