Zuppa Toscana

This creamy Italian soup is made with potatoes, Italian sausage, and kale. It's a good, hearty soup with plenty of flavor, though it does take about an hour to make.

Zuppa toscana in a bowl with bread




In a large sauce pot over medium-high heat, cook onion in olive oil until onion starts becoming translucent. Then, add bacon and sausage and cook until slightly brown. Add garlic, black pepper, and oregano and cook until fragrant (only a minute or two).

Next, add potatoes, chicken broth, and water and bring to a boil. Reduce heat to low and simmer for about 40 minutes or until potatoes are tender.

Add the kale, and let wilt in the heat for a few minutes. Add salt and cayenne pepper to taste, then add the cream, stir thoroughly, and allow to cook through for 5 minutes.


It is crucial to get good browning here, which will be helped by not crowding the pan like I am doing here.

Serve With