Zuppa Toscana Soup

Another flavorful and delicious soup to warm you up and fill you up. Zuppa Toscana is a creamy Italian soup with sausage and potatoes that is sure to be a family favorite.

4 T. butter
6 oz. bacon (chopped)
1 lb. Italian sausage, “hot” variety
1 medium head garlic – 10 large cloves
1 medium onion (diced)
4 cups chicken broth/stock (32 oz.)
6 cups water (48 oz.)
24 oz. baby yellow potatoes (thin sliced)
1 kale bundle leaves stripped and chopped
1 cup heavy whipping cream
*Salt and black pepper to taste
*Parmesan cheese to serve (optional)

STEP 1: In a large pot or dutch oven (5.5 qt.), over medium-high heat, add butter and chopped bacon and sauté until browned (5-7 minutes). Remove bacon to a paper towel-lined plate, leaving grease and butter in the pot.

STEP 2: Add Italian sausage, breaking it up with your spatula, and sauté until cooked through (5 minutes). Remove to a paper towel-lined plate, leaving grease and butter in the pot.

STEP 3: Add onion and saute 5 minutes or until soft and golden, then add garlic and saute 1 minute. Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook for 13-14 minutes or until soft.

STEP 4: Stir in 1 cup cream, cooked bacon and sausage and bring to boil. Add salt and black pepper to taste, then remove from heat.

STEP 5: Serve into individual bowls and add a handful of chopped kale per bowl and mix in. Top with parmesan cheese as desired.


About Paul David

Paul David is the CEO of SocialxBusiness Inc. marketing agency, and he handles all things digital here at Edible San Joaquin. Paul, who has a master’s degree in business management, spent the first 10+ years of his career in the food and beverage industry, starting as a dishwasher at age 17. He then attended culinary school, worked his way to management and eventually owned his own restaurant in Northern California.

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