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  • Writer's pictureSulhee Jessica

Zuppa Toscana


6-7 bacon slices cut into 1 inch pieces

1 mild Italian sausage cut into 1 inch pieces

1 medium hot Italian sausage 1 inch pieces

3 russet potatoes sliced

1/2 onion diced

6 garlic cloves minced

1 bunch kale roughly chopped without the stem

8 cups chicken stock

5 cups water

1/2 cup heavy cream

Red pepper flakes to taste

Salt and pepper to taste


  1. In a large pot, cook your cut bacon slices on med heat. Set aside.

  2. In the same pot, add in both Italian sausages and when the sausage is slightly browned add in onion and garlic. Sauté until sausage is browned and the onion and garlic are lightly toasted.

  3. Add the bacon back in. Also add in potatoes, chicken stock, and water. Bring to a boil on high without a lid. Lower to med high and boil for 15-20 minutes or until potatoes are fork tender.

  4. Add in heavy cream and season with salt, pepper and red pepper flakes. Simmer for another 5 minutes. Add in kale just before you turn the fire off.

  5. Serve and enjoy! :)

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