Zuppa Toscana
Serves: 10 to 12 servings
  • Zuppa Toscana
  • 2 pounds Italian sausage, removed from casings
  • 2 teaspoons crushed red pepper flakes, to taste
  • 4 cloves garlic, minced
  • 1 cup chopped onion
  • 4 slices bacon, diced
  • 4 large russet potatoes, washed, quartered & sliced thin
  • 10 cups chicken broth
  • 1 cup heavy cream
  • 4 cups Kale, washed & chopped
  • S&P, to taste
  • 1 loaf sourdough French bread, for serving
  • ½ cup fresh Parmesan cheese, for serving
  1. In a large soup pot, brown Italian sausage. Drain fat and add onion and red pepper flakes and continue to sauté until onion is translucent, but not browned.
  2. In a small skillet, fry bacon until crisp, then stir in garlic and sauté for about 30 seconds. Remove from heat immediately. Add bacon mixture to sausage mixture, then add the chicken broth. Bring to a boil, then reduce to a medium simmer.
  3. Add potatoes and cook until tender (about 20 minutes).
  4. Stir in cream and continue to simmer (do not boil) for an additional 10 minutes. Stir in kale and season with salt and pepper to taste. Serve hot with French bread and sprinkle with Parmesan cheese.
Recipe by Jennifer Cooks at https://jennifercooks.com/zuppa-toscana/