Toscana Soup Recipe

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Toscana Soup

Amanda Alias


This is my boyfriends favorite dish that I make. He turned his nose up at it the first time he saw it because of the kale. He makes me add extra kale now.

I make this all in one pan because I am the dishwasher but you could speed this up utilizing multiple burners on your stove at the same time.

pinch tips: How to Skin Carrots, Potatoes and Apples


thick slices of bacon
1 lb
ground italian sausage
1 bunch
kale (rinsed, stems removed, and chopped) we love the kale in this so we use 2 bunches but you need a huge pot for that.
2 c
6 c
chicken broth
1/2 tsp
red pepper flakes (or more to taste if you like it hot)
salt and pepper to taste
yukon gold potatoes with skin on (washed and sliced 1/2" rounds)
1 large
onion chopped
1 1/3 clove
garlic minced

Directions Step-By-Step

In a large stock pot brown Italian sausage and red pepper flakes. Remove from pan and drain on a plate lined with paper towels.
Add bacon to the same pot and brown with the onions adding the garlic in the last minute of cooking the bacon, remove to plate with Italian sausage.
Rinse pot and add water and potatoes. Boil until potatoes are tender and drain. Run knife or big metal spoon through the potatoes to break into large pieces being careful not to mash or smash.
Add chicken broth, bacon, sausage, and potatoes back to pot. Bring to boil. Add chopped kale. cook 2 minutes. Turn heat off and stir in cream, salt and pepper to taste. Voila!

About this Recipe

Course/Dish: Soups
Regional Style: Italian