Zuppa Toscana



  • 3 tablespoons of olive oil
  • 4-6 cloves garlic
  • 1 cup diced sweet onion
  • 2 cups of curly kale (or spinach)
  • 3 – 4 cups quartered Yukon gold potatoes
  • 6 slices of chopped bacon
  • 1 pound ground Italian sausage
  • 8 oz. heavy whipping cream
  • 5 cups chicken broth
  • 1/2 cup shaved Parmesan
  • 1/2 cup freshly chopped basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 2-3 bay leaves
  • Salt & Pepper

Optional toppings:

  • Chopped bacon
  • Shaved Parmesan cheese


  1. Start with adding the oil to the pot over medium heat. I used my Dutch oven but any pot will do.
  2. Add the Italian sausage and chopped bacon.
  3. When the sausage begins to brown; add the onions, garlic and celery and sauté for about 5 minutes or until the onions become translucent. Season with Italian seasoning, granulated onion and garlic.
  4. Next add the quartered potatoes and pour the broth into the pot. Toss in the bay leaves and 1/4 cup of the chopped Basil.
  5. Bring to a boil and simmer for 15-20 minutes or until the potatoes are tender.
  6. Finish the soup by mixing in the rest of the chopped Basil, heavy cream, shaved Parmesan and kale.
  7. Remove bay leaves before serving immediately with more freshly shaved Parmesan. Store leftovers for up to three days.

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