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Sausage, Potato and Kale Soup aka Zuppa Toscana

Servings: 12


  • 4-5 medium russet potatoes
  • 1 1/2 lbs sweet Italian sausage
  • 1 teaspoon oregano
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 1 bunch of kale stems removed, torn into pieces
  • 3 cups chicken broth
  • 3 cups half and half
  • 2 cups whole milk
  • fresh shredded Parmesan or Romano


  • Slice potatoes using a mandoline slicer or slicing blade in the food processor. Boil in water until tender. Set aside.
  • In a large skillet cook and crumble sausage until almost thoroughly cooked. Lower the heat. Add onion. Cook until translucent and tender about 3-5 minutes. Season with oregano, red pepper flakes, salt and pepper.
  • Meanwhile bring chicken broth, half and half and milk to low simmer. Add sausage/onion mixture. Add kale in batches until wilted. Cook for several minutes until cooked down.
  • Add potatoes. Heat through and serve warm with fresh shredded Parmesan or Romano.