Simple Cooking, Simple Living

Zuppa Toscana

Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Servings: 8 Cups, 4-5 large bowls

Cookware Needed:

  • Large Soup/Stock Pot
  • Large Frying Pan (10″)
  • Medium Frying Pan (8″)

Grocery List:

  • 8-16oz of Bacon
  • 1 lb Italian Sausage
  • 1 Kale bundle (fresh tastes incredible, but frozen will do)
  • 4-5 Russet Potatoes
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 1 Cup Heavy Cream or Whole Milk
  • 7 Cups Chicken Broth or Bouillon

Recipe

** Note this can be a one-pot recipe if you set aside the meat after step 1. Otherwise, steps 1-3 can be done concurrently in separate pans to save time. **

  1. Cut the Bacon into small pieces, then cook the Italian Sausage and Bacon in a large frying pan
  2. Dice the Onion and garlic, then sauté the onion for 15 minutes; add the garlic at the end for just a few minutes
  3. Cube the potatoes and boil them in 8 cups of chicken broth for about 15 minutes
  4. Cut the Kale bundle and remove the spine
  5. Combine the meat, onion, garlic, kale and heavy cream into the potatoes and broth
    • I’ve heard that plain greek yogurt is a good high protein alternative to heavy cream or whole milk. If using whole milk, I suggest adding 1 Tbsp of flour for thickening.
  6. Bring to a boil and let simmer for 10 minutes