Zuppa Toscana

Zuppa Toscana

"The sausage was so yummy" - Hannah, 2017
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 736kcal


  • 1 lb hot Italian sausage casings removed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • kosher salt
  • black pepper Freshly ground
  • 6 cup reduced-sodium chicken broth
  • 4 russet potatoes large, diced
  • 1 leaves bunch curly kale stripped and chopped
  • 3/4 cup heavy cream
  • 4 slices bacon cooked, chopped
  • 1/4 cup Parmesan cheese freshly grated, for serving


  • In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
  • Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes.
  • Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
  • Season with pepper, garnish with Parm, and serve.




Calories: 736kcal | Carbohydrates: 37g | Protein: 43g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 181mg | Sodium: 1570mg | Potassium: 875mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5250IU | Vitamin C: 61.1mg | Calcium: 290mg | Iron: 2mg