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Well-known member
Mar 31, 2023
Cheyenne WY
Zuppa Toscana


1 bunch Kale, picked over, cleaned, and torn into bite sized pieces
9 whole red potatoes, sliced thin
1 whole onion, chopped
2 pound ground Italian sausage (1 spicy, 1 mild)
1/2 tsp crushed red pepper flakes
4 tbsp bacon pieces
5 cups chicken broth
2 cup heavy cream
4 cups water
Salt and pepper to taste
Touch of garlic

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.

Add chicken broth and water to the pot and heat until it starts to boil

Add the sliced potatoes and cook until soft, about half an hour

Add the heavy cream and just cook until thoroughly heated

Stir in the sausage and the kale, let all heat through, and serve..