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Nourishing Zuppa Toscana Soup (with liver)

Prep Time15 minutes
Cook Time15 minutes

Ingredients

  • 8 oz bacon, fried until crispy, then chopped and set aside
  • 1 large yellow or white onion sliced into thin, long strips
  • 2-3 cloves of garlic, minced
  • 1 lb Italian ground sausage or a pound of ground pork (or even lamb), mixed with Italian spices
  • 2 lbs russet potatoes scrubbed and skin left on, sliced into thin medallions
  • 1 tsp good salt
  • ½ tsp each of dried oregano, basil, and thyme
  • 4-6 cups of chicken broth
  • 1 cup whole milk, fresh cream, or half-n-half I use our fresh goats milk
  • A generous handful chopped kale, stems discarded
  • Shredded parmesan and red chili flakes optional for garnish
  • A small amount of pureed or ground liver, optional add-in with the sausage for additional health benefits!

Instructions

  • Fry up your bacon until nice and crispy. Cool and chop and set it aside, reserving the grease in the pan.
  • Saute the onion and garlic in the bacon grease until fragrant and translucent. Add in the sausage and cook until crumbly and browned. If you are including the liver, stir it in with the meat. If you are using unseasoned ground meat, sprinkle liberally with about 1 Tbs Italian seasonings.
  • Add in the thinly sliced potatoes, and saute for a minute or two, seasoning with salt and pepper and the dried herbs.
  • Pour in the chicken broth, enough to cover all the potatoes and sausage, keeping in mind that the potatoes will soften and break down a bit, and that you will be adding in the cream at the end.
  • Stir in the chopped bacon. Let the soup simmer for 10-15 minutes until the potatoes are soft, but not mushy. Taste and adjust seasonings.
  • Add in the cream or milk. This soup is tastiest with cream, but whole milk is a great alternative too. The soup should be cream colored, with swirls of oil and seasonings dotting the surface.
  • Chop up a generous handful of kale, discarding the stems (won’t the chickens or pigs love those!) and stir them in, letting them cook a minute or two until they are bright green.
  • Remove the soup from the burner and let the flavors meld together a few minutes before serving.
  • Top with freshly shredded parmesam or romano, and sprinkle red chili flakes on top if so desired.