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Zuppa Toscana
Zuppa Toscana is the perfect hearty and slightly creamy soup perfect on a cozy fall or winter evening.
Author: Kami | NoBiggie.net
Ingredients
  • 1 lb Italian Sausage (use Hot variety if you like it more spicy)
  • 1/2 teaspoon garlic minced
  • 1 medium onion minced
  • 4 cups chicken stock 32 oz
  • 6 cups water 48 oz
  • 6 medium russet potatoes peeled and chopped into bite sized pieces
  • 1/2 bundle kale leaves stripped and chopped
  • 1 cup heavy cream
  • sea salt and black pepper to taste
garnish with
  • *cooked bacon crumbled
  • grated parmesan cheese
Instructions
  1. In a large pot, over medium-high heat, add the Italian sausage, breaking it up with a rubber spatula and cook until browned. Remove the sausage to paper towel lined plate to allow excess fat to drain.
  2. Add the minced onion to the pot. Sauté for 5 min or until soft and translucent and then add the minced garlic and sauté for 1 min.
  3. Add 4 cups broth and 6 cups water, and bring to boil. Add chopped potatoes and cook for 15 minutes or until tender when poked with a fork.
  4. When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
  5. Stir in 1 cup cream and bring to boil for a short time. Season to taste with salt and pepper. Turn off the heat.
  6. For each serving, garnish with crumbled bacon and grated parmesan cheese.
  7. *Short cut we love to use the precooked bacon crumbles for the garnish in this recipe. It’s a time saver.