Mulcahy Recommends: Zupa Toscana Soup Recipe

You’ll love this Italian soup loaded with sausage and potatoes. This recipe is a personal favorite from one of Mulcahy’s own.

What You’ll Need

  • 1 pound of Italian sausage
  • ½ Tbsp. red pepper flakes
  • ¼ cup chopped white onion
  • 2 cloves of garlic
  • 4 tbsp. bacon pieces
  • 8 cups of chicken broth
  • 2 cups water
  • 1 cup of half & half
  • 2 large potatoes (sliced thin)
  • 1 cup kale
  • Salt & pepper

How to Make It

  1. In a large soup pot, brown the sausage with red pepper flakes.
  2. While the sausage is cooking, slice up your potatoes nice & thin then quarter the slices.
  3. Chop up your onions and mince your garlic.
  4. Once the sausage is cooked, remove from pan and drain. With a small amount of oil remaining in pot, add onions, garlic and cooked bacon pieces. Saute until onions are transparent.
  5. Add the broth and water to the soup pot.
  6. Carefully pour in your potatoes. Bring to a boil and then Reduce the heat and simmer until potatoes are tender (around 10 minutes or so).
  7. While potatoes are cooking, rinse and chop your kale.
  8. Once your potatoes have cooked through, add the half & half and Italian sausage. Cook the soup until heated through.
  9. Add the kale. Remove from heat and serve.

Serve with bread sticks.

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