Zuppa Toscana Soup

I am still using up frozen kale I have left from my produce share. I do not love kale in my smoothies as I prefer it cooked in soup or my kale breakfast casserole. This is a small batch of soup as I only had one potato. I can’t eat the same thing for days so I make only smaller batches of soup.

The perfect lunch on a cold day.
I used breakfast sausage as it’s what I had on hand but I definitely would use Italian sausage.


3 slices of bacon

1/2 lbs of Italian sausage

1 large or two smaller russet potatoes diced into small pieces

3 cups or 3 large handfuls of chopped kale

2 cloves of garlic- minced

1 small onion or half a large diced


A pinch of crushed red pepper

6 cups of chicken stock

1/2 cup or less of heavy cream

A few dashes of white vinegar or juice of half a lemon

Cook bacon in a Dutch oven. Remove to plate lined with a paper towel. Then cook sausage and remove to plate. Add diced potatoes and onions and cook six minutes then add garlic, S&P and red pepper. Cook for one more minute. Add two cups of stock enough to cover potatoes with a little extra room. Increase heat and cook until broth is almost gone about 10 minutes.

Add kale.

Then add rest of broth, cream, bacon, and sausage. Cook on medium heat for 5 more minutes. Finish with vinegar.


Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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