Zuppa Toscano


Zuppa Toscano

A comforting soup to usher in the Fall!

Serves 4-5


3 Italian sausage links (removed from casing)

2 slices bacon (cut into cubes)

5 cups low sodium chicken broth

1 medium yellow onion (diced)

3-4  cloves garlic (minced)

1-2 potatoes (diced) 

1 bunch kale (washed and chiffonade)

1 cup heavy cream

Salt and pepper (to taste)

Pinch of red pepper flakes (to taste)


  1. In a large pot, sauté bacon and sausage until browned and crispy.  Make sure to break up meat as it cooks. Add red pepper flakes to desired spice.
  2. Drain excess fat from meat.
  3. Season potatoes, onions, and kale with salt and pepper.
  4. Pour broth, and add garlic and remaining vegetables in pot. Bring to a boil.
  5. Once boiling, lower heat to medium low and simmer for 30 minutes. Taste and re-season with salt and pepper if needed.
  6. Add half cup of cream and simmer another 10 minutes.  Serve hot.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: