{ Zuppa Toscana with Swiss Chard }
This one-pot creamy soup is full of satisfying goodness. A hearty concoction of potatoes, onions, garden greens, bacon and sausage, it is rich and flavourful. You will be so happy to have a pot of this simmering on your stovetop for supper tonight.
We chose Swiss chard greens for this recipe, but you could easily substitute kale, spinach, or any of those leafy veggie tops. They are all so nutritious, and the flavour profile of this soup works great with any number of them.
A happy thank you to Erin Walker (from A Little Salt blog) for creating this recipe here and getting us all excited for cozy soups. The days are already getting darker in our northern neck of the woods, and we are ready for some creature comforts.
Zuppa Toscana with Swiss Chard
Servings: 4 people
Ingredients
- 400 g Italian sausage meat
- 1 medium yellow or white onion, diced
- 3 cloves garlic, minced
- Pinch red pepper flakes
- 6 cups low or no sodium chicken broth or vegetable broth
- 3 large potatoes, washed and cut into bite-size cubes
- 5 strips bacon, cooked and crumbled
- Large bunch swiss chard
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, brown the sausage meat until browned. Add the onion, garlic, and red pepper flakes, and cool until softened.
- Add broth and the potatoes. Stir to combine, and then allow the broth to come to a boil and then reduce heat to a high simmer. Cook until the potatoes are tender.
- Meanwhile, wash the chard, slice the ribs out of the centre of each leaf and roughly chop.
- Add half of the bacon and the chard to the pot. Stir to incorporate.
- Just before serving, add the cream. Season with salt and pepper. Serve with remaining bacon on top.
