Zuppa Toskano

This soup will bring Tuscany, Italy to your corner of the world, wherever you may be. Potatoes, Italian sausage, kale, onions, garlic, bacon, and cream make for a delicious soup. Make this classic hearty soup at home and it will hit the spot on cold winter days. My family loves it. 

Serves 4-6


1 pound Italian Mild sausage
1 large diced yellow onion
1/3 lb. pancetta or bacon, chopped
3 cloves garlic, minced
2 14.5 ounce cans chicken broth
1 quart water
1 cup heavy whipping cream
3 medium russet potatoes sliced in half, and then in 1/4 inch slices
2 cups kale, chopped
Salt and pepper to taste
1Tbsp. Olive oil
Parmesan cheese

Heat oil in skillet over medium heat; remove sausage from casings and sauté until it’s nice and brown; use wooden spoon to break up into small chunks. Drain (excess fat) and set aside. In the same skillet, sauté pancetta, onions and garlic over medium high heat for approximately 8-9 minutes, or until the onions are soft; drain and set aside.
Place water and chicken broth in a large pot; bring it to a boil. Add potatoes, sausage and bacon pancetta to pot; simmer for 25-30 minutes. (you can cook less, I like my potatoes slightly overcooked, kind of creamy).  Add cream into a pot and bring it a boil; season with salt and pepper; add kale and turn off the heat.
Serve with grated Parmesan cheese.
*** Best if served with warm garlic cheese bread sticks. Delicious!