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Zuppa Toscana

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner


Simple and delicious Zuppa Toscana loaded with Italian chicken sausage, potatoes, and kale in a cream broth!


  • 4 strips of bacon, diced (optional)
  • 1 lb spicy or mild Italian chicken sausage (can sub pork Italian sausage), casings removed*
  • 2 tsp Italian seasoning
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 4 medium Yukon gold potatoes, peeled and cubed
  • Salt + pepper, to taste
  • 4 cups Pacific Foods Herb and Roasted Garlic Creamy Plant-Based Broth
  • 2 cups Pacific Foods Low Sodium Chicken Broth
  • 1 (14.5 oz) can of diced tomatoes, juices drained
  • ½ cup half and half (sub with a dairy free unsweetened unflavored creamer or cashew cream for dairy free)
  • ½ bunch to 1 bunch of kale, roughly chopped and stems removed**
  • 1 tsp apple cider vinegar (can sub lemon juice)
  • Parmesan cheese, for serving


  1. In a large Dutch oven over medium heat, cook the bacon until crisp. Remove bacon and set aside on a paper towel lined plate. Leave about 1 tbsp of bacon fat behind in the pan for the next step.
  2. *If you are skipping the bacon, add 1 tbsp of olive oil here. Add the ground Italian sausage to the pot and cook, breaking up, until no longer pink, about 5-7 minutes. Remove from pan and set aside with the bacon.
  3. Add the diced onion to the pan, and cook for 4 minutes. Stir in the garlic and potatoes, and cook for another 5 minutes. Season with the Italian seasonings and salt and pepper.
  4. Pour in the Pacific Foods Herb and Garlic Creamy Plant-Based Broth and chicken broth and the drained tomatoes. Bring to a boil, then reduce to a simmer until potatoes are tender, about 15 minutes.
  5. Stir in the kale, half and half, bacon, and Italian sausage. Cook for 5 minutes to allow kale to soften. Turn off heat and add the apple cider vinegar. Serve with parmesan cheese (optional) and enjoy!


*Make sure you are using raw Italian sausage that can be broken up while cooking, and not pre-cooked sausage links!

**Start with ½ a bunch of kale, but you can add more as desired, depending on how big your bunch is.