Zuppa Toscana

Yield: 8 servings

Time: 30 minutes


  • 8 slices of bacon
  • 1 lb Italian sausage
  • 1 large white onion, diced
  • 3 cloves of garlic, minced
  • 8 cups of chicken broth
  • 4 large russet potatoes
  • 3 Tbsp. red pepper flakes
  • 3 Tbsp. black pepper
  • salt to taste
  • 1 cup heavy whipping cream
  • 1 bunch kale, chopped


  1. Cook your bacon until crisp while browning your sausage over high heat in a large pot. As the sausage is cooking, break it up into bite sized pieces.
  2. Meanwhile, dice 1 whole white onion and dice 3 garlic cloves and set aside.
  3. Drain fat from sausage once it is browned and set aside.
  4. Place onions and garlic in the pot and cook until translucent.
  5. Meanwhile place your bacon on a paper towel to cool.
  6. Chop potatoes by cutting lengthwise and chopping into 1/2 inch pieces vertically.
  7. Place chicken broth, potatoes, sausage, bacon, and spices into pot and cook on medium until the potatoes just become tender, about 10 minutes.
  8. Afterwards, pour in heavy whipping cream, combine, and top with kale.
  9. Mix together until the kale is wilted and serve.

This brand of Italian Sausage is really good!
Easily drain fat by placing strainer over a bowl covered with foil.

I love this recipe so much! I only have it a couple of times a year (including for Christmas dinner). I guarantee you will love it if you give it a try and it’s such a simple one pot meal. Let me know if you end up making it!

6 thoughts on “Zuppa Toscana

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