Zuppa Toscana with a kick





I added a few things to this recipe, so that makes it mine, right? Truth be told, there are a lot of recipes for this soup online. All are pretty similar. I added some heat and some sun dried tomatoes to mine. It’s a favorite and since I grow kale pretty successfully in my garden, it gives me something I can make with kale besides salads.

Zuppa Toscana with a kick

What you’ll need:

  • 2 lbs hot Italian sausage
  • 10-12 slices of bacon chopped
  • 20 cloves of garlic minced (yes, 20)
  • 1 large yellow onion
  • 8 cups of chicken broth
  • 8 cups of water
  • 8 russet potatoes peeled and cubed
  • 2 cups of heavy cream
  • 12 cups of kale
  • 8 oz sun dried tomatoes chopped
  • 2 tsp red pepper
  • Salt and pepper to taste
  • Parmesan cheese as a garnish


1. In a large dutch oven heated to medium, brown the bacon. Remove and place on a paper towel lined plate. Remove about half of the grease left from the bacon.

2. Brown the Italian sausage. Remove and drain on a paper towel lined plate.

3. Sauté the onions in the remaining grease. Once those get soft, add the garlic. Sauté until garlic becomes fragrant (about 1 minute)

4. Add broth and water, bring to a boil. Add potatoes, red pepper and chopped sun dried tomatoes. Simmer for about 15 minutes or until potatoes are tender.

5. Add chopped kale, sausage and bacon. Bring it up to a boil.

6. Stir in 2 cups of heavy cream and bring to a boil. Taste and then season appropriately with salt and pepper. Less is best. Keep tasting until it is seasoned to your liking. You can always add more but you can’t take it out once it’s in there.

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