zuppa toscans soup

Zuppa Toscana is a classic Italian sausage and potato soup.  The original recipe calls for the following ingredients: kale, zucchini, cannellini beans, potatoes, celery, carrots, onions, tomato pulp, olive oil, salt, and chili powder. My soup is a little different, here’s my recipe.


1 pound bulk hot Italian sausage, 1/2 pound breakfast sage sausage,  5 small red potatoes, 1 cup white onions, roughly chopped, 6 bacon slices, cooked and roughly chopped, 1/2 teaspoon Cajun seasoning salt, 1 teaspoon chicken bouillon, 1/4 teaspoon white pepper, 1/2 teaspoon Italian seasoning, 1/4 teaspoon crushed pepper flakes, 2 garlic cloves, minced, 1 bunch of kale, roughly chopped into bite-size pieces, 2 cups chicken broth, 1 quart half-and-half, 2 teaspoons cornstarch. Garnish with grated Parmigiano cheese.

Get out a skillet fry the bacon, remove the bacon, reserve the fat. Get out a heavy saucepan, add the potatoes and 1 tablespoon of sea salt, cover the potatoes with water, bring to a boil cook until the potatoes are fork tender.  Remove from the heat, drain cut in half and set aside. Using that same pan add the sausages, cook until the sausage is done, meaning no more red meat.  Add the onions, garlic, Italian seasoning, pepper flakes, salt, pepper, and chicken bouillon, stir together.  With a spoon press down on the meat, some oil will rise to the top, scoop off as much of the oil off as you can. Add the chicken broth, and half-and-half, mix well.  Reduce the heat to a simmer.  Get out a cup, add 2 tablespoons of cornstarch and 2 tablespoons of chicken broth, stir together until smooth.  Add the cornstarch mixture to the pot mix well, cook for 25-30 minutes. Taste, add salt and pepper as needed.  Add the potatoes, bacon drippings, and kale.  Cover the pot and cook for another 10-12 minutes. When you are ready to serve spoon up a hearty bowl of the soup, garnish with the bacon and Parmigiano cheese.







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