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Zuppa Toscana


  • 1 lb mild or hot Italian sausage
  • 3 medium to large potatoes, unpeeled
  • 1 small onion
  • 3 strips of thick sliced bacon
  • 4 cloves of garlic, minced
  • 3 cups of kale, veins removed and sliced thin like ribbons
  • 32 oz chicken broth
  • 2 1/2 cups water
  • 1 1/4 cups half and half


  1. Remove the casing from the sausage and brown the meat in a skillet, then put aside in a stockpot.
  2. In the same skillet, cook the bacon and onions side by side and put the onions in the stockpot. Chop up the cooked bacon and put it in the stockpot.
  3. Slice up all of the potatoes (leaving the skins on creates ribbons in the soup that add texture and flavor). Slice them lengthwise and then in half into 1/4 inch thick triangles.
  4. Put the chicken broth, minced garlic, and water in the stockpot and let boil for about 30 minutes, until the potatoes are tender.
  5. Add the kale and half & half, and let simmer another 15 minutes or so until the kale is tender as well.

Servings: 10-12