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Zuppa Toscana


  • 1 16oz pkg sausage
  • 3 medium russet potatoes scrubbed, quarted & thinly sliced
  • 2 cups chopped kale
  • 3/4 cup diced onion
  • 1 1/2 tsp minced garlic
  • 4 cups water
  • 2 tsp chicken bouillon base
  • 3-6 sliced cooked bacon, crumbled
  • 1/3 cup heavy cream
  • salt & pepper to taste
  • Parmesan cheese for topping


  • Saute sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. {Mine had about 1 TBSP}
  • Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and┬átranslucent.
  • Add in water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender. {Depends on how thin you sliced your potatoes!}
  • Once the potatoes are tender, add in the kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Reduce heat to simmer and cook for an additional 10-15 minutes.
  • Serve topped with Parmesan cheese.