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Zuppa Toscana Soup

Makes 8 servings.


  • 16 oz breakfast sausage crumbled (I like Spicy Italian flavored)
  • 1 Vidalia onion Diced
  • 2 slices Bacon Diced
  • 3 cloves Garlic Minced
  • 3 whole Medium Potatoes skin on and cubed
  • 4 1/2 cups Chicken Stock
  • 1/2 bunch Kale Chopped
  • 1/2 cup Half and Half
  • Salt and Pepper to taste


  • Crumble sausage into a heavy soup pot or Dutch oven and heat over medium-high heat until cooked through. Drain on a plate and set the sausage aside.
  • Add onions and bacon to the pot. Reduce heat to medium and cook until onions are softened.
  • Add minced garlic and cook for an additional minute.
  • Add chicken stock and potatoes to the pot and simmer for 15 to 20 minutes until potatoes are almost done.
  • Add remaining ingredients as well as the sausage and simmer for 5 more minutes.
  • Serve hot with salad and crusty garlic bread!