Zuppa Tuscana

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes


  • 1 pound ground Italian sausage
  • 1 yellow onion, diced
  • 2 tablespoons minced garlic
  • 4 cups chicken stock
  • 3 cups russet potatoes, cubed
  • 1 1/2 cups heavy whipping cream
  • Salt and pepper to taste
  • 2 cups kale, chopped into bite-sized pieces
  • 5 slices bacon, cooked and crumbled


  1. Heat a large pot over medium-high heat. Crumble the sausage and add, along with the onions. Cook until the sausage is almost cooked through and the onions are almost softened, about 6 minutes.
  2. Toss in the minced garlic and cook for another 2 minutes. Drain the excess grease.
  3. Return sausage mixture back to pot and pour in the chicken stock.
  4. Add in the potatoes, cover, and allow potatoes to simmer for about 15–20 minutes, until tender.
  5. Once the potatoes are tender, pour in the heavy cream and stir.
  6. Season with salt and pepper and add in kale and bacon.
  7. Stir again. Bring mixture back up to a simmer over medium-low heat and allow the kale to soften and wilt, about 5 minutes. Ladle into bowls and serve.
Enter Your Log In Credentials