Zuppa Toscana Recipe
Italian sausage + fingerling potato + kale + pancetta + cream + garlic + onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meats
Vegetables
Dairy
Spices & Seasonings
Method
Preparation
- 1
Cooking
- 2
Cook the Meats
In a large pot over medium heat, add the Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage and set aside.
- 3
Sauté Pancetta
In the same pot, add the pancetta and cook until crispy, about 3-4 minutes. Remove and set aside with the sausage.
- 4
- 5
Add Potatoes and Broth
Add the sliced fingerling potatoes to the pot and stir. Pour in enough chicken or vegetable broth to cover the potatoes (about 4-5 cups). Bring to a boil, then reduce to a simmer.
- 6
Simmer
Cover and simmer for 15-20 minutes or until the potatoes are tender.
- 7
Add Kale and Cream
Stir in the chopped kale, cooked Italian sausage, and crispy pancetta. Pour in the heavy cream and mix well. Allow to simmer for an additional 5 minutes.
- 8
Season
Taste and season with salt and black pepper as needed.
Serving
- 9
Serve Warm
Ladle the Zuppa Toscana into bowls and serve warm. Enjoy with crusty bread, if desired.
