Zuppa Toscana

By Barrie McCorkle
Published on: November 15, 2019

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This is a classic recipe, and one of the only times I’ll ever use kale. Actually, this is probably the only reason for kale. You have to have something that holds up in the soup to give a little texture. You’re sure to love this recipe. Serve with some great bread and enjoy on a cold winter day.

Zuppa Toscana

1 lb. Spicy Italian Sausage
2 Large Potatoes (or 3-4 smaller potatoes)
1 Large white onion
½ pkg. Bacon
4 cloves Garlic
1 head Kale
4 cans Chicken broth
2 cups Water
1 ¼ cup Heavy Cream
1 tsp crushed red pepper
To taste Salt & Pepper (I use fresh ground salt and pepper, roughly 2 tsp. of each)

Combine chicken broth, water, and garlic in large pot.

Cut potatoes in half and then slice into ¼” slices and add to pot. Chop onion and add to pot. Turn burner on high to bring mixture in pot to a boil.

In a separate pan, cook sausage leaving a little pink, cooked about ¾ way done and add to pot after draining the grease. Chop bacon and cook to just before crisp and add to pot after draining grease. Add crushed red pepper, salt and pepper.

Continue to boil mixture until the potatoes are tender when touched with a spoon but not mushy. Add kale and cream, reduce heat to low and simmer for 10-15 minutes. Serve hot with some good bread.

*This does have a kick from the crushed red pepper, you can reduce to ½ tsp for less spicy or remove entirely if you are sensitive to spice although I do not recommend this.

Barrie McCorkle

Barrie McCorkle

Barrie is a consumer electronics industry veteran with nearly 30 years of experience in the Audio, Video and Custom Installation community. He is Director of Supplier Programs at D-Tools, as well as the President of Bear Essentials, his executive life coaching firm.

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