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Best Zuppa Toscana Soup

A meal that warms you to the bone and is packed with flavor is a must for any cold night. A trip to the nearest Olive Garden might be an option but if you just want to keep your family chaos contained by eating dinner curled up with a book while watching the your little nuggets play and your husband working on whatever it is that husband’s work on, making this delicious and hearty Zuppa Toscana Soup is the next best thing.

Seriously, this soup is so quick, cheap, and easy that you might feel like a liar and a cheat. Your family will deem you this top chef  and you’ll chuckle lightly to yourself thinking of how you just pulled a fast one over on them.  If you’re anything like me, you’ll actually exaggerate the truth a bit and play up the hard work you spent making this dish so that they’ll give you a well deserved evening break (with a glass of wine).  **evil grin**

Flavorful Zuppa Toscana Soup (No Potatoes)

Ground sausage, Kale, creamy broth and a touch of white wine. 

Author Iam_Kimf


  • 1 Pound spicy Italian ground sausage
  • 4-5 slices Bacon
  • 4 tbsp butter
  • 1/2 white onion, diced
  • 3 Garlic cloves, minced
  • 5 cups chicken broth
  • 2 cups water
  • 1 cup Dry white wine , plus 1 tbsp
  • 4,5 4/5 yellow potatoes, cut into 1-inch pieces Optional- I always skip this
  • 3 tsp salt or to taste
  • 1 tsp black pepper
  • 2 cups heavy cream
  • 4 chopped kale
  • Grated Parm optional


  1. In a large pot over medium heat, brown sausage, breaking the meat up with a spoon until  no pink remains. If you are using Sausage links, remove the casings and crumble the sausage as you cook, 5 to 7 minutes. Transfer to a plate to drain. 

    In the same pot, cook 4-5 pieces of bacon until crispy. Drain all but 2 (or so) tbsp of bacon fat... or keep it if you love bacon fat.  Pour a dash (about 1 tsbp)  of white wine in while the bacon is cooking. Remove the crispy bacon aside. 

    Add butter and onion to pot and let cook until soft, , then add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add 5 cups chicken broth, 2 cups of water, and 1 cup wine (You can add potatoes here if you want, if so let them cook until they are tender - not mushy) 

    Stir in kale and let cook until leaves wilt and are bright green, then stir in heavy cream, sausage. crumble the cooked bacon and simmer 3-5 more minutes. 

    Season with pepper, garnish with Parm (optional) , and serve.


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