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Zuppa Toscana (Pioneer Woman) Recipe

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This recipe for Zuppa Toscana (Pioneer Woman), by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lindsay Merrill


2 bunches kale, torn into bite-sized pieces and rinsed
12 whole Red potatoes, sliced thin (about 1/4 inch)
1 medium onion, diced
1 1/2 lbs italian sausage (Ground- not in casing)
1/2 tsp red pepper flakes
2 cups low sodium chicken broth
2 cups whole milk
4 cups half-and-half
splash of heavy cream
1/2 tsp dried oregano
black pepper

1. In a large pot (e.g., 8 qt stock pot), boil sliced potatoes until tender. Drain and set aside. (Cooking the potatoes separately prevents the soup from being too starchy.)

2. In a large pot or dutch oven (at least 6 quarts), add the sausage and onion. Crumble and brown the sausage. Drain as much fat as possible.

3. Add crushed red pepper, oregano, and broth. Then add the milk and half-and-half. Stir. Simmer for 30 minutes on med-low or medium heat.

4. Taste and adjust seasoning as needed (e.g., add salt, pepper). Add potatoes and a splash of heavy cream. Bring up to heat.

5. Add kale. Simmer 10-15 minutes until Kale is tender. Serve.

Personal Notes:
Personal Notes:
This is another soup recipe we love. It's a hit at social events too.




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