Zuppa Toscana

Zuppa Toscana

Zuppa Toscana

One of my favorite restaurants, Testa Barra, serves an amazing Zuppa Toscana. I decided to try and make it on my own. Success!
Prep Time 20 minutes
Cook Time 40 minutes
Course Soup
Servings 6 servings


  • 1 pound Italian sausage spicy or not, your choice
  • 6 slices bacon diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 32 ounces chicken stock
  • 2 large russet potatoes approx. 1 1/2 pounds
  • 1 cup heavy cream
  • 1/2 bunch kale or as much as you want
  • salt & pepper to taste
  • shaved parmesan


  • 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.
  • Fry bacon in residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1-2 Tb of bacon grease.
  • Add onion to the pot and cook 10 minutes, adding garlic the last minute.
  • 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.
  • 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.
  • Taste and season with salt and pepper. Top with shaved parmesan and enjoy!



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