Zuppa Toscana

Soup season is upon us! If someone asks me what my favorite food is, I’d have to answer: soup! Forget the fact that it’s so versatile, it’s usually a one-pot dinner which is always a winner in my book. So grab your favorite sweater, a gigantic soup bowl, and pour yourself a heaping helping of this delightful soup, all whilst embracing the fall season. Now if you’ll excuse me, I’m going to make some butternut squash soup.

Zuppa Toscana

Prep Time10 mins
Cook Time40 mins
Servings: 6


  • 6 strips bacon sliced into small pieces
  • 1 lb ground sweet or mild Italian sausage
  • 1 yellow onion chopped
  • 2 cloves garlic minced or chopped
  • 4 russet potatoes scrubbed, washed, and sliced thinly
  • 6 cups chicken stock or broth
  • 1/4 cup heavy cream
  • 1 bunch kale washed well and torn into bite size pieces


  • Saute bacon over medium heat in a large pot until done to your preference.
  • Use a sifter spoon to remove bacon and place in a large plate or bowl.
  • Add sausage, cook until brown while using the spoon to break into small pieces. Once finished, place in the same bowl as the bacon.
  • Remove most of the fat, leaving about 1 tbsp left in the pot.
  • Saute onions until translucent, then add garlic and stir.
  • Add the meat back in, don't worry if a bit more fat from the bowl gets in the soup.
  • Add chicken stock and simmer on low for 5-minutes.
  • Add potatoes and simmer for about 10-minutes or until you can break a slice with a paring knife.
  • Add the cream and simmer for another 5-minutes.
  • Turn off the heat and add the kale. Stir gently to avoid breaking the potatoes. Adding the kale before the soup is finished will make it wilty.
  • Serve immediately, or enjoy it another day. Soup is always better after it has had time to meld for a day!

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