Zuppa Toscano

Zuppa Toscano

Author: Joseph M. Suarez-Bowen


  • 1 lb Italian sausage
  • 10 slice chopped bacon
  • 4 russet potatoes (thinly sliced)
  • 1 yellow onion (chopped)
  • 6 cloves garlic (chopped)
  • 5 cup low sodium chicken broth
  • 4 cup water
  • 5 cup chopped kale
  • 1 cup heavy cream
  • salt and pepper to taste
  • red pepper flakes
  • freshly grated Parmesano


  • In a large cast iron pot, at medium high heat, cook the sausage. Set sausage aside. Add bacon to pot and cook to crispy. Remove bacon. Set aside. Add onions to bacon grease and cook until translucent. Add garlic and cook for 3 minutes. Add a pinch of pepper flakes. Re-introduce sausage and bacon to pot. Add chicken broth and water. Add salt & pepper to taste. Add kale and potatoes. Bring to a boil. Reduce heat to low and cook covered for 20 minutes. Add heavy cream and stir well. Cook for 5 minutes. Serve and top with freshly grated Parmesano.