Zuppa Toscana

Serves 6 servings
Prep time
Cook Time

One of my favorite restaurants, Testa Barra, serves an amazing Zuppa Toscana. I decided to try and make it on my own. Success!

Please follow and like us:


  • 1 Pound
    ground Italian sausage (spicy or not)
  • 6
    slices bacon, diced
  • 1
    medium onion, diced
  • 3
    cloves garlic, minced
  • 2 Tablespoons
  • 32 Ounces
    chicken stock
  • 2
    large russet potatoes (approx. 1 1/2 lbs) diced into 1/2 inch pieces
  • 1 Cup
    heavy cream
  • 1/2
    bunch kale (a couple handfuls) de-stemmed and torn into bite-size pieces
  • salt & pepper to taste
  • shaved parmesan


  1. Heat a large dutch oven or heavy bottomed soup pot over medium high heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.

  2. Fry bacon in residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1-2 Tb of bacon grease.

  3. Add onion to the pot and cook 10 minutes, adding garlic the last minute.

  4. Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.

  5. Gently boil about 10 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.

  6. Taste and season with salt and pepper. Top with shaved parmesan and enjoy!


There are no reviews yet.

Be the first to review “Zuppa Toscana”