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
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.
To learn more about LIV Organic, visit www.livorganicproduce.com