Zuppa Toscana (Italian Soup)

zuppa toscana

While visiting my cousin in Rochester, NY, several years ago, I was offered to try this famous Italian soup, homemade. Lucy, my cousin, is an excellent cake baker and cook. She shared with me some of her recipes and this is one of them. I’ve added a few modifications to my personal taste preferences and local seasoning availability.


  • 1/2 lb (230 g) mild Italian sausage
  • 3 tbsp olive oil
  • 1 tsp garlic, crushed
  • 1/2 onion, chopped
  • 1/2 tsp hot pepper (originally 1 tsp, but I like it less spicy)
  • 2-3 tbsp bacon (crumbled, naturally smoked)
  • 6 cups water
  • 4 potatoes, medium size, unpeeled
  • 1/2 cup heavy cream
  • 1 tbsp plus 1 tsp Adobo Goya seasoning
  • 2 Kale leaves, medium size


  1. In a frying pan, cook Italian sausage with oil on medium heat, mixing occasionally, until it’s cooked.
  2. Add the crushed garlic, chopped onion, hot pepper, and bacon. Mix together, and cook for another minute or 2 on a small heat.
  3. Cut or slice 4 potatoes, put into the water, bring to a boil.
  4. Add the cooked meat, heavy cream, and Adobo Goya seasoning.
  5. Cook for 10-15 minutes or until the potato is cooked.
  6. Remove the thick stem from the Kale leaves, cut into smaller pieces, but not too small. Add Kale to the pot, bring to a boil, turn heat off.
  7. Soup is ready. Serve hot with warm bread sticks or your favorite bread.



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