Zuppa Toscana
January 15, 2026 • 0 comments
This classic sausage, potato, and kale soup is incredibly delicious. It's really hard to believe how easy it is to make. Perfect for a quick weeknight meal in the dead of winter. Serve with a crusty loaf of warm sourdough and grass-fed butter. I'm drooling.
- Prep Time:
- Cook Time:
- Servings: 4
Directions
INGREDIENTS
5 slices TVF bacon, cooked and crumbled
1 pound TVF bulk Italian sausage (hot or mild)
1 yellow onion, diced
4 cloves garlic, minced
1 quart TVF chicken bone broth
3 cups russet potatoes, cubed
1 tsp salt
2 cups kale, washed and cut into bite size pieces
1 1/2 cups heavy whipping cream
Garnish: grated parmesan cheese
DIRECTIONS:
- Cook bacon and set aside to cool, then crumble
- In a large pot, brown and crumble the sausage and the onions.
- During the last few minutes of cooking, add the garlic.
- Drain excess grease
- Add chicken broth and cubed potatoes.
- Cover pot and simmer potatoes for 15-20 minutes until tender.
- Pour in heavy cream.
- Season with salt and pepper.
- Add kale and chopped bacon.
- Bring mixture back to simmer and allow the kale to soften and wilt.
