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Jo's Zuppa Soup              Serves 5-6  (depending on portions)

This is the American version of Zuppa Toscana Soup. A Hearty fragrant satisfying dinner idea.
Prep Time20 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Italian sausage potato soup
Servings: 5 Servings

Ingredients

  • 1 lb Italian sausage check labels for gluten-free if needed. Optional - use a less fat sausage.
  • 5-6 pieces of bacon sliced or cut up in chunks. Optional - turkey bacon for less fat.
  • 1 lg white onion diced.
  • 1 cup of heavy cream. Optional - half & half or 2% milk for less fat.
  • lg potatoes peeled and sliced.
  • 3 tsp minced garlic.
  • 1/4 bunch of fresh kale chopped. (I added a little more, don't tell my mom).
  • 1 tsp crushed red peppers.
  • 5 chicken bouillon cubes. Gluten-free if needed. Herb Ox is gluten-free.
  • 10 cups water.

Instructions

  • Cook sausage in a large kettle. Drain off fat. Add crushed red peppers, saute another minute or two. Remove sausage from kettle and set aside or chill until ready to use.
  • In the same kettle cook bacon, onions, and garlic. Spoon off as much bacon fat as possible.
  • Add chicken bouillon and water. Bring to a boil.
  • Add sliced potatoes and kale and cook until soft.
  • Add cream or lower-fat options and sausage; heat thoroughly.

Notes

Check labels on sausage and bouillon if gluten-free is needed.
Serve with some salad and warm breadsticks or a baguette, gluten-free if needed.
Remember...this Zuppa Toscana Soup is freezer friendly too.