Food Recipe

Zuppa Toscana Recipe


Yield: 8-10 servings

  • 1 pound ground Italian sausage
  • 1 1/4 teaspoons crushed red pepper
  • 4-6 slices bacon, cooked and cut into pieces
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 5 (13.75 ounce) cans chicken broth
  • 3-4 medium potatoes, peeled and thinly sliced (see Note)
  • 1 cup heavy cream
  • 1/4 bunch kale, coarsley chopped (swiss chard can be substituted)


  • Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  • Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
  • Pour the chicken broth into the Dutch oven with the onion mixture and bacon; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.




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