My Kinda Zuppa Toscana

Total Time
1hr 5mins
20 mins
45 mins

Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it restaurant-worthy! Don't forget a fresh, crusty loaf of bread for dipping.

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  1. Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
  2. In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
  3. Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
  4. Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
  5. Garnish with chopped italian parsley or chives, serve hot with slices of bread.