Italian Zuppa Toscana



  • 2 tbsp Olive oil
  • Italian sausage, diced
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 1 lb Red potatoes,  diced
  • 6 Slices of bacon, chopped
  • 10 cups Water
  • 2 tbsp Salt
  • 2 tsp Cornstarch
  • 2 cups Kale, chopped
  • 1 cup Heavy Whipping Cream


  1. Heat soup pan on medium heat, add 2 tbsp olive oil
  2. Add sausage, cook until browned
  3. Add onions and garlic, cook until onions are clear
  4. Increase heat to high, add in water
  5. In a skillet cook bacon until crispy
  6. Once water is simmering, add in potatoes, lower heat back to medium
  7. In a cup mix together cornstarch and 2 tbsp of water
  8. Once potatoes are cooked, slowly stir in cornstarch mixture
  9. Once simmering, add heavy whipping cream
  10. Reduce heat to low, add bacon and kale
  11. Leave on low heat for approximately 15 minutes
  12. Serve with Parmesan, cayenne pepper, or red pepper flakes

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