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Zuppa Toscana


Units Scale
  • 2 tsp olive oil
  • 1 lb Italian sausage (I used mild but want to try it next time with hot)
  • 5 slice bacon, diced
  • 1 small onion, diced
  • 5 1/4 cups or 3 (14 1/2 oz) cans chicken broth
  • 2 cups water
  • 1 1/2 lb russet potatoes, scrubbed and rinsed then cut in half lengthwise and 1/8 inch slices
  • 1 1/2 tsp sugar
  • 1/2 tsp, salt
  • pepper to taste
  • 2 cups half and half
  • 1 cup lightly packed kale, cut into bit sized pieces
  • shredded parmesan, for serving


  1. In a large pot, add olive oil and sausage. Cook breaking up sausage until fully cooked.
  2. Drain and remove sausage from pot, set aside.
  3. Add bacon to pan and saute until crisp. Remove from pan and st aside leave dripping in pan.
  4. Add onion to pan and cook in bacon drippings until tender. Drain off any excess grease.
  5. Add chicken broth, water, potatoes, sugar, salt, and pepper.Bring to a boil. Reduce to simmer.
  6. Mix in half and half, kale, sausage, and bacon. Simmer for 20-25 minutes until potatoes are tender.
  7. Serve topped with parmesan cheese. Serves 6-8.
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