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Zuppa Toscana


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  • 1 lb. mild ground Italian sausage
  • 1-2 dashes crushed red peppers
  • 1 large diced onion
  • 4 T. cooked bacon pieces
  • 2 tsp. minced garlic
  • 10 c. water
  • 5 cubes chicken bouillon
  • 1 c. heavy cream
  • 3 russet potatoes, cut on half length wise and then sliced 1/4" thick, not peeled
  • 1/4 of a bunch of kale (chopped small and stem removed)



Step 1

Brown sausage and crushed red peppers in a large pot. Remove from pan and drain most of the fat from pan. Saute onions in the pot until clear and soft, add bacon and garlic. Cook over low-medium heat for a few minutes. Add chicken bouillon and water to pot and heat until it starts to boil. Add potatoes and cook until soft 15-30 minutes. Add the cream and cook until just thoroughly heated. Stir in the sausage and kale, add salt and pepper as needed.


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