OTCB Zuppa Toscana

On The Chopping Block
by On The Chopping Block
8 Servings
1 hr 25 min

Soup season is upon us and this one here is on rotation frequently in my kitchen. It’s a big bowl of comfort! When the temperatures drop, this is one that gets requested most frequently when guests come over because it’s just that DANG GOOD! It truly one you'll make time and time again.

Now, I will say, this isn’t the soup you reach for when you want something healthy. This is hardy, a little spicy, and creamy as can be! I do however, love to load this one up with tons of kales because of the added crunch.

*For those not eating dairy, you can replace the cream with coconut milk!

The holy grail for most soups!

Recipe details
  • 8  Servings
  • Prep time: 25 Minutes Cook time: 60 Minutes Total time: 1 hr 25 min
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  • 2 qt of chicken stock (or more if desired)
  • 1 large carrot, minced
  • ½ a large onion, minced (or 1 small)
  • 2 celery sticks, minced
  • 2-4 garlic cloves, minced
  • 2 slices of smoked bacon
  • 3-4 Italian chicken sausage links (sweet/spicy) - casings removed
  • 2-3 russet potatoes, thinly sliced
  • 2 carrots chopped (separate from above)
  • 1-2 cups of chopped kale
  • ½ cup heavy cream
  • 1 tsp red pepper flakes
  • Salt + Pepper to taste
The How To:
Start off by browning your bacon in a large dutch oven. Once the fat is rendered and the bacon is crispy, remove it from the pot.
Move on to cooking and browning your sausages. Remove the casing before cooking. Once cooked, remove from pot along with any excess fat and save for later.
Add olive oil to your pot and add the minced carrots, onions and celery. Then add salt and pepper and cook this for 10-15 minutes. This part is crucial and often rushed. In order to extract maximum flavor from your mirapoix, you must cooked it down for at last 10 minutes. I often go almost 20 minutes. If it starts to get dry, add more olive oil. After 10 minutes, add your garlic and continue cooking.
Once cooked, add your stock. Bring to a boil and toss in your potatoes and carrots. Cook until the potatoes are soft and fall apart. Then add your meat and bacon back in.
Add the cream, red pepper flakes and salt and pepper to taste. Turn the heat off and then add your kale. Top with pecorino or parm if desired.
  • *For those not eating dairy, you can replace the cream with coconut milk!
  • I suggest using chicken sausage vs pork. The pork does change the flavor and I tend to prefer the chicken.
On The Chopping Block
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