Zuppa Toscana

Zuppa Toscana

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About this recipe: Italian Tuscan sausage soup.


Serves: 6 

  • 1 (450g) package smoked sausage
  • 2 medium potatoes, cut into .5cm slices
  • 3/4 cup chopped onion
  • 6 slices smoked bacon
  • 1 1/2 teaspoons minced garlic
  • 2 cups kale - washed, dried, and shredded
  • 2 tablespoons chicken bouillon powder
  • 1 litre water
  • 1/3 cup (90ml) thickened whipping cream

Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

  1. Preheat oven to 150 degrees C (300 degrees F).
  2. Layer the sausage links onto a baking tray and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1.5cm slices.
  3. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
  4. Remove bacon and crumble. Set aside.
  5. Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
  6. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

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