Zuppa Toscana with Bacon, Sausage, Potatoes and Cream

This hearty version is packed with buttery yellow potatoes, Italian sausage, bacon, and kale. It's creamy, delicious, comforting, and completely crave worthy.


•  Extra virgin olive oil •  Italian Sausage •  Bacon •  Yellow onion •  Garlic •  Red pepper flakes


Cook Italian sausage in hot oil in a large saucepan until it's cooked through. Use a slotted spoon to remove the sausage from the pan, leaving the oil behind.


Add the bacon and cook it in the oil until it's crisp but still tender. Use a slotted spoon to remove the bacon from the pan.


Pour out all but 1 tablespoon of fat from the pan and set it back over medium heat. Add the chopped onion and cook until the onion is soft and translucent.


Pour in the white wine and use a wooden spoon to scrape any bits and pieces from the bottom of the pan. Turn up the heat and let the wine reduce until just a couple of tablespoons of liquid are left in the pan.

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