I have named this soup the winner of The Best Thing I Ever Ate: Soup Edition. It is soo good! Full of flavor and packs some heat, with a little crunch from the kale. I’ve made this twice in the past two weeks and it may just be a weekly staple. With some fresh french or sourdough bread, this just hits the spot! I believe it is a copy cat of an Olive Garden recipe, though I’ve never had it there myself.

Zuppa Toscana

Recipe from Jen at Windy Ridge


  • 1 1/2 cups spicy sausage
  • 2 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices
  • 3/4 cup onion, diced
  • 6 slices bacon
  • 1 1/2 teaspoons minced garlic
  • 2 cups kale leaves, cut in half, then sliced
  • 2 tablespoons chicken base
  • 1 quart water
  • 1/3 cup heavy cream
  • salt, pepper & crushed red pepper to taste

If sausage is in links, take out of wrapper (or slice). Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion (I just cook the bacon separately on a griddle). Add garlic to the onion, and cook 1 minute. Add chicken base, water, and potatoes; simmer 15 minutes. Crumble bacon. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes, then serve.  Serves 3-4.