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Zuppa Toscana Soup


  • 1 Onion chopped finely
  • 6-8 cloves of garlic chopped finely
  • 1/2 tsp+ crushed red pepper flake
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 5-6 medium potatoes sliced thinly
  • 32 oz. chicken stock
  • 4 cups of water
  • 2-3 slices of bacon cooked and chopped
  • 1 lb. Italian sausage
  • 1/2 bunch of kale ribbed and shredded
  • 1 cup heavy cream


  1. Heat butter and olive oil in a large soup pot.

  2. Saute onion, garlic, crushed red pepper flake over medium heat until onions are translucent.
  3. Add chicken stock, water, bacon, and potatoes. Bring to boil and cook until potatoes are tender.

  4. Brown sausage while the potatoes are cooking. Drain the fat before adding to the soup.

  5. During the last ten minutes of cooking, add the kale and cook until wilted but still bright green.

  6. Remove soup from heat and stir in the heavy cream just before serving.