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Zuppa Toscana


  • 5 Hot Italian Sausages Removed from Casings (Approximately 1lbs)
  • 1.5 Litres Chicken Broth Preferably Homemade
  • 3 Russet Potatoes Cubed
  • 1 Small White Onion Diced
  • 3-4 Cloves of Garlic Minced
  • 1 Healthy handful of freshly grated parmesan cheese
  • 1 Cup Shredded Kale Pre-washed
  • 3/4 Cup Cream
  • 1 TSP Red Pepper Flakes Or more, if you like spicy! I basically freehand them
  • 1 TSP Fennel Seeds
  • Kosher Salt To Taste
  • Fresh Cracked Peppercorn To Taste


  • Brown your hot Italian sausage in a stock pot over medium-high heat. Strain most of the fat.
  • Reduce heat to medium and add diced onion and minced garlic. Stir for 2 minutes, until translucent
  • Add fennel seeds and red pepper flakes. Toss until fragrant.
  • Add chicken broth, scrapping any browned bits off the bottom of your pan. Add cubed potatoes, cover - and allow to simmer for about 20 minutes, or until potatoes are fork tender.
  • Add cream, shredded kale, parmesan cheese, salt, and pepper (to taste).
  • Allow to simmer for about 5 minutes - until kale is soft and vibrant.
  • Serve with an additional sprinkle of red pepper flakes.
  • Enjoy!