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Sausage, Potato and Kale Zuppa Toscana

Prep Time30 mins
Cook Time30 mins
Servings: 6


  • 4 heaping handfuls of washed prepped kale, ripped into pieces
  • 3 potatoes sliced thin
  • 6 links of Italian Sausage removed from casings or about 1 lb.
  • 1 tablespoon of reserved bacon fat or olive oil
  • 1 whole onion chopped
  • 1/2 teaspoon red pepper flakes
  • 6 cups of chicken broth
  • 1/4 cup of half and half
  • 1/4 cup of milk
  • Splash of white wine
  • 1/4 teaspoon of tumeric
  • Salt and Black Pepper To Taste


  • Rinse and prep kale, set aside
  • Slice and boil potatoes until tender. Drain and set aside
  • In a large pot, crumble and brown the Italian sausage. Drain and return to pot. Add reserve bacon fat to pan and cook onions until translucent. Stir in the red pepper flakes. Add sausage, potatoes and kale to pot. Add chicken broth, milk, half-and-half and splash of wine. Simmer for 30 minutes covered. Taste and flavor with salt and pepper as needed. Add turmeric. Simmer an additional 10-15 minutes uncovered or until soup has thickened. Serve immediately.


Reserving bacon fat is one of my favorite kitchen tips. The reserved bacon fat adds a certain level of flavor to dishes and especially soups.
Adapted from The Olive Garden