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WTF Do I Do With
LIV Organic Yellow Onions and Russet Potatoes ?!

‐ Zuppa Toscana with Liv Organic Russet Potatoes AND Yellow Onions ‐

1 medium LIV Organic Yellow Onion, diced

2 large LIV Organic Russet Potatoes, peeled, ½" sliced then quartered

2 medium zucchini, sliced

10 slices of Prosciutto Italiano

2 tbsp olive oil

1 lb ground Italian sausage, spicy

4 cloves garlic

32 oz chicken stock

1 tbsp chili powder

1 cup heavy cream

1 bunch kale, stems removed, roughly chopped into bite-sized pieces

½ cup Parmesan cheese

1 tsp salt, adjust to taste

¼ tsp pepper

1 tsp red pepper flakes


Prep Time: 15 min

Cook Time: 40 min

Servings: 6

1 Heat a large skillet over medium heat. Cook the Prosciutto until browned, remove from heat. Use a slotted spoon to transfer Prosciutto to a paper towel-lined plate, set aside. Reserve drippings in pan.

2 While the Prosciutto is cooking, heat olive oil in a heavy-bottomed soup pot over medium-high heat. Add sausage, crumbling it as it cooks, for about 10 minutes. Drain sausage well and add it to the plate with Prosciutto.

3 Return the soup pot to medium heat and add 2 tbsp reserved Prosciutto fat. Add diced LIV Organic Onion to pot and cook until translucent, about 5 minutes. Add a little chicken stock to deglaze the pan if necessary. Add the garlic and cook for another couple minutes.

4 Pour in remaining chicken stock. Add in the chili powder, LIV Organic Potatoes, and zucchini. Increase heat and bring to a boil.

5 Reduce the heat to medium-low and boil for 5 minutes, or until the potatoes are tender. Add the cooked sausage, ¾ of the Prosciutto, heavy cream, kale, and ¼ cup of the Parmesan cheese. Stir and cook 2–5 minutes until kale is wilted.

6 Add the salt and pepper, adjust to taste. Serve in bowls, topped with remaining Prosciutto, remaining Parmesan cheese, and red pepper flakes.

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