Tiek Blog

recipe: Zuppa Toscona

The weather has finally dropped a few degrees, which is more than enough to get some serious cravings for fall foods: roasted root veggies, soups, chili, etc. I've already roasted several pumpkins, two chickens and tons of root veggies.  I had plenty of leftover chicken and veggies so I decided to make my own chicken stock, which really secured my soup craving. A quick look around the fridge/pantry and I had the fixins for an Italian kale soup. 




This recipe is so easy: chop, sauté and simmer - that's it. The hardest part of it is waiting til you get to eat it. 




  • 32-40 oz chicken stock (homemade is best!) 
  • large onion
  • 4 medium Yukon potatoes
  • kale (roughly 3-4 cups)
  • 1 lb Ground Italian sausage 
  • garlic
  • bay leaf
  • cream or half n half
  • red pepper flakes


  1. cho the onion and garlic finely
  2. cube the potatoes and set aside
  3. saute the onions until transparent in a Dutch oven. Add garlic and Italian sausage.  
  4. once sausage is cooked, add remaining ingredients and simmer on low for an hour or two.
  5. season to taste: salt, pepper, onion/garlic powder, Italian seasonings  
  6. top off with a little cream and red pepper flakes