Zuppa Toscana

Thank you to our friends at Placerville Food Co-op West in Placerville, California for this amazing recipe!

In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.


  • 4-5 quarts veggie stock
  • 10 diced russet potatoes
  • 2 lbs spicy Italian sausage
  • 1 package bacon
  • 4 onions, diced
  • 1 bunch kale, thinly sliced
  • 2 pints heavy cream
  • 3 Tbsp red pepper flakes
  • 1 Tbsp thyme
  • 1 Tbsp oregano
  • 1-2 Tbsp salt
  • 1-2 Tbsp pepper


  1. Cook and chop bacon; set aside (saving grease).
  2. In a large pot, cook spicy sausage. Add onion and sauté with meat until transparent. Add thyme, oregano, salt, pepper and red pepper flakes. Add veggie stock to pot, along with potatoes and bring to a boil.
  3. Pour in a few Tbsp of reserved bacon grease and continue to cook until potatoes are tender.
  4. Remove from heat and whisk in heavy cream.