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Zuppa Toscana
Course
Main Course
Cuisine
Italian
Servings
4
Servings
Author
Starr Caruthers, BS, CTRS
Ingredients
1
lb
Italian Sausage
2
large
Russet Baking Potatoes
Sliced in half, then in 1/4 inch slices
1
large
Onion
Chopped
1/4
cup
Bacon Bits
Optional
2
whole
Garlic Cloves
Minced
2
cups
Kale or Swiss Cchard
Chopped
16
ounces
Chicken Broth
1
quart
Water
1
cup
Whipping Cream
Instructions
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat throughly and serve.