Zuppa Toscana Copycat Recipe

Step 1

Using kitchen shears (or a knife), cut the bacon into small pieces and add it to the pot. Cook the bacon for a few minutes over medium-high heat. I like to give the bacon a bit of a head start so it gets nice and crispy.

Step 2

Take the sausages out of their casings. I lightly slice the sausages length-wise with a sharp knife to make a slit in the casings, and then it's really easy to get them out. I then use my fingers to break the meat into bite-size pieces and add them to the soup pot as I go.

Step 3

While the sausages and bacon cook, I chop the onion and potatoes, making sure to give the pot a stir occasionally.

Step 4

When the sausages and bacon are nicely browned and getting crispy, stir in the onions and garlic. Cook for 2-3 minutes.

Step 5

Add the chicken stock, water, potatoes, and Italian seasoning to the pot.

Step 6

Bring soup to a boil and then reduce to medium-low heat to simmer.

Step 7

Cook for 10-15 minutes or until potatoes and onions are tender.

Step 8

Add kale, cream, and salt and pepper and cook for a further 5-10 minutes or until the kale is soft and wilted.