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Yes, we are still in the heat here Arizona, but even so the soup season has begun in our house. Almost every other day it seems we are having a soup for dinner. One of my weaknesses is Zuppa Toscana. I could easily eat this for breakfast. When we were living on our property in Florida we often had goats milk Zuppa Toscana. I couldn’t taste the difference with the goats milk, but all I know, that it was wonderful.

This recipe doesn’t call for Crushed Red Peppers, but instead Adobo Sauce, which gives it a nice smoky flavor. I love comfort food but also getting some amazing green in my meal is a plus for me. Kale is such a great touch to this soup and makes it that perfect bite to the potato, sausage and bacon.

A great dessert to match this dinner, we tried a Chocolate Texas Sheet Cake last night. Just make sure you don’t get in a hurry to eat this cake while making the frosting. I didn’t let the sugar and butter come to a boil, I was too impatient so the sugar never dissolved enough to melt down. Now we are eating amazingly rich and decant but crunchy Chocolate Texas Sheet Cake every time we take a bite ha! 


1 Package of Smoked Beef Sausage

1 Package of Bacon

5-6 cubes of Chicken Bouillon

2 cups of Heavy Whipping Cream * I used 2 1/2 – 3 cups of Half & Half

1/2 Onion diced and chopped

5-6 Large potatoes diced

1/2 bunch of Kale chopped

2 teaspoon Adobo Sauce from a can of Chipotles. * If you like spicy go ahead and place a chipotle in your stock.


Bring about 10 cups of water to boil, slice up potatoes and onion and add to boiling water, add chicken bouillon. Cook bacon and sausage in separate pans, once cooked add some Adobo Sauce. Once combined bring some chicken broth to the sausage and adobo sauce pan and pour in. Scrap up all that yummy sauce, next poor it into pot of soup, pour cream into pot and bring to a boil.Serve with fresh cut  Kale.