Video Image

Zuppa Toscana


3 ounces Fiorucci 100% Natural Uncured Pepperoni, diced
3 ounces Fiorucci 100% Natural Uncured Sopressata, diced
1 tablespoon olive oil
1 onion, diced
1 teaspoon red pepper flakes
1 teaspoon fresh rosemary, minced
Kosher salt, as needed
Black pepper, freshly ground, as needed
4 cloves garlic, minced
4 stalks celery, diced
1/4 cup all purpose flour, or GF flour of choice
1/2 cup dry white wine
6 cups chicken stock
3 russet potatoes, diced (about 2 pounds)
1 bunch Lacinato kale, stems removed and discarded, leaves chopped
1/2 cup heavy cream
Fresh parsley, chopped, for garnish
Parmesan cheese, freshly grated, for garnish


Prep Time: 15 minutes | Cook Time: 40 minutes

In a large dutch oven, add the diced Fiorucci 100% Natural Uncured Pepperoni and Fiorucci 100% Natural Uncured Sopressata to a cold pan and set to medium heat. Let render for about 5-7 minutes, or until the meat is crisp and there is some fat in the bottom of the pan. Remove meat from the pan with a slotted spoon, and set aside.

To the same pan, add olive oil and onion and cook for 5 minutes, or until softened. Add red pepper flakes, rosemary, salt and pepper and stir until fragrant. Add garlic and celery and cook for 2 minutes.

Once you smell the garlic, sprinkle flour into the plan and cook for about 2 minutes, stir frequently. Add white wine to deglaze the pan and cook for 1 minute.

Add chicken stock and bring to a boil. Once boiling, reduce heat to a simmer and add potatoes. Cook until potatoes are tender, about 15 minutes.

Once the potatoes are tender, add chopped kale and reserved meat and cook for about 5 more minutes, or until kale is bright green. Remove from heat and stir in heavy cream. Season to taste with salt and pepper.

Garnish with fresh parsley and parmesan cheese and serve.