Zuppa Toscana

Zuppa Toscana

  • Author: Lindsay // Tipps in the Kitch


  • 12 tsp olive oil
  • 1 lb bulk spicy italian sausage
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 3 russet potatoes, peeled, sliced into 1/2 inch rounds and quartered
  • 6 c chicken broth
  • 1 tsp ground fennel
  • 1 3/4 tsp salt, more or less to taste
  • Freshly cracked pepper
  • 3/4 tsp italian seasoning
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 c heavy cream
  • 1 bunch of curly leaf kale, stems removed and chopped
  • Grated parmesan, for serving


  1. Heat oil in a dutch oven or large stock pot over medium high heat.
  2. When oil is hot, add sausage and cook, breaking up with the back of your spoon until fully cooked and crumbly. Drain all but 1 T of the grease.
  3. Add onion and garlic to the pot and cook another 2-3 minutes.
  4. Now add potatoes, broth, and spices; and boil for 7-9 minutes, or until potatoes are fork tender.
  5. Reduce heat to medium low, stir in heavy cream and kale; simmer for 2-3 minutes until kale is wilted.
  6. Serve in bowls with grated parmesan.


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