Zuppa Toscana

Zuppa Toscana

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  • 1 lb. spicy Italian sausage, crumbled
  • 1/2 lb. smoked bacon, chopped
  • 1 qt. water
  • 2 (14.5 oz) cans chicken broth
  • 2 to 4 russet potatoes, cubed
  • 2 cloves garlic, crushed
  • 1 med. onion, chopped
  • 2 C. chopped kale or swiss chard
  • 1 C. heavy whipping cream
  • Salt and pepper


1. In a skillet, brown the sausage, breaking it into pieces; set aside.

2. In a skillet, brown the bacon and crumble it into pieces; set aside.

3. Place water, broth, potatoes, garlic, and onion in pot; simmer over medium heat until potatoes are done. Add sausage and bacon to pot and simmer 10 more minutes.

4. Add kale and cream at last minute. Let sit for a while but don't boil it.