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Copy-Cat Zuppa Toscana


  • 1 lb Italian Ground Pork Sausage
  • 8 Yukon Gold Potatoes Diced to 1 inch chunks I used 4 yukon and 4 red potatoes
  • 1 Yellow Onion Diced
  • 2 tsp Minced Garlic in Olive Oil
  • 2 cups Kale chopped to liking
  • 1/2 tsp Red Pepper Flake or more if you like
  • 16 oz Chicken Broth
  • 4 cups Water
  • 1 cup Heavy Whipping Cream
  • Salt to Taste
  • Italian Seasoning to taste


  1. Cook ground sausage in skillet and set aside.


  2. In a large pot place the broth, water, potatoes onion and garlic and cook until potatoes are done.

  3. Add sausage kale and red pepper flakes and simmer until the kale is soft.

  4. Stir in heavy cream and let heat through

  5. Serve with favorite rolls or bread