Today felt like a very lazy day in our household! I think mine and Troys internal clocks are still trying to figure themselves out from our late night/early morning New Years Eve celebration.
With it being a bit chilly outside, I wanted to warm us up with one of our favorite dishes, Toscana Soup! This Italian soup feels like a warm hug on a cold day….MmmMmmMmm
I substituted Swiss chard for kale because of the earthiness it gives the soup. But if you have kale on hand, or like the taste better, use it. Live your best life! 🙂
I also like to add nutritional yeast at the end to help round out the soup and add a hint of cheesy flavor. If you are lactose intolerant or don’t eat dairy, give nutritional yeast a try. It amazes me every time I use it for its cheesy goodness! If you are able to eat dairy then 1/2 cup grated Parmesan will work too :). Just add the Parmesan at the same time the nutritional yeast was added.
1 lb hot Italian sausage
1 tbs Braggs Organic Sprinkle Mix
1 tsp salt
1 yellow onion, diced
pinch 1/2 tsp red pepper flakes
4 garlic cloves, minced
6 cups low sodium chicken stock
2 russet potatoes, cubed
5 slices of bacon, sliced into 1 inch pieces
1 bunch Swiss chard, stems removed, chopped
1 cup Nutpods Original creamer (or heavy whipping cream if you eat dairy)
1 tbs Braggs Nutritional Yeast
salt and pepper to taste
In a heavy bottom pot on medium high heat, saute the sausage with 1 tsp salt for 3-5 minutes. Add in onions, garlic, and red pepper flakes and saute until onions are translucent.
Add Braggs Organic Sprinkle Mix, chicken stock, and potatoes and bring to a boil. Cover and reduce to medium heat. Cook for 15-20 minutes or until the potatoes are easily pierced with a knife.
While soup is cooking, add sliced bacon into a saute pan and cook until crispy. Add bacon, bacon fat (yes, you read that right), Swiss chard, creamer, and nutritional yeast and mix to combine. Let simmer for 3 minutes more to soften the Swiss chard. Taste for seasoning.
Salt and pepper to taste.