Zuppa Toscana

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  • 12 oz fresh sausage, casings removed
  • 4 strips of bacon, chopped finely
  • 3 quarts chicken broth (homemade is best)
  • 2 large onions, finely chopped
  • 1 garlic clove, minced
  • 4 cups potatoes, baby red, sliced into 1/4 inch circles
  • 4 cups kale, coarsely chopped
  • 1/41/3 cup heavy cream
  • 1/41/3 cup parmesan cheese, finely grated


  1. In a large pot or dutch oven, heat 1/2 Tablespoon of oil on medium-high heat.
  2. Add the sausage and cook, until meat is no longer pink. Use a wooden spoon to break apart large chunks.
  3. Set the sausage aside. If the sausage is very greasy, drain on a paper towel
  4. In the same pot, cook the bacon over medium heat, until golden and crispy.
  5. Set aside and drain on a paper towel.
  6. Pour off most of the bacon grease, leaving 2 Tablespoons.
  7. Cook the onions with 1/4 of a teaspoon of salt and pepper on medium heat, covered, until onions are softened and beginning to brown.
  8. Add the garlic and cook just until fragrant, about 30 seconds.
  9. Pour in the chicken broth, bring to a boil, reduce the temperature to a simmer and add the potatoes.
  10. Cook until the potatoes are tender.
  11. Add to the soup and cook for about 5-10 min, just until the kale is slightly wilted, but is still bright green.
  12. Turn off the heat, add the heavy cream, parmesan cheese and sausage.
  13. Season with salt and pepper.
  14. Garnish with bacon and more parmesan cheese.