Zuppa Toscana

Zuppa Toscana

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  • Prep Time


  • Total Time


  • Servings



  • 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 ¼" thick, not peeled

  • ¼

    of a bunch of kale (chopped small and stem removed)


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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