Saint Lucifer Style Zuppa Toscano


  • 1 1/2 tablespoons of extra virgin olive oil

  • 1 lb. mild italian sausage (4 links), casing removed

  • 1 teaspoon of St. Lucifer Habanero Table Spice #11, divided

  • 8 slices of bacon, cut to small pieces

  • 1/2 large onion, diced

  • 4 cloves of garlic, minced with garlic press

  • 4 cups chicken broth, we use Goya packets or similar

  • 1/4 tsp. kosher salt and 1/2 tsp. black pepper to taste

  • 4 medium golden (yukon) potatoes finely sliced, about 1/8" thick. Use a mandolin if available

  • 4 cups kale, roughly chopped. You can sub spinach or escarole

  • 3 cups water

  • 1 cup milk, 2% or more

  • 1/4 cup grated Parmesan cheese, extra for garnish


  • Add olive oil to a medium-high heat Dutch oven pot, or large pot.

  • Brown the sausage in pot with ½ teaspoon of St. Lucifer Habanero Spice #11, breaking up sausage to small-medium chunks, not bits. Remove sausage with a slotted spoon and set aside.

  • Add bacon to pot and cook until crispy, at low-medium heat.

  • Stir in chopped onion. Cook for 3 minutes or until onions are translucent, leaving stove at low-medium heat.

  • Add in minced garlic and cook for 1 minute, stirring to not burn the garlic.

  • Add chicken broth, ½ teaspoon St. Lucifer Habanero Spice #11, salt and pepper.

  • Add sliced potatoes and cooked sausage to the pot and bring to a simmer over medium heat.

  • Continue cooking until potatoes start to soften, about 5-10 minutes.

  • Add kale or kale substitute to the soup.

  • Add water and simmer for an additional 10 minutes, stirring occasionally, making sure potatoes are tender and starting to break apart.

  • Stir in the milk and Parmesan cheese, let heat through.

  • Ladle soup into bowls and serve with Parmesan cheese, serve hot.

  • Leftovers store well in refrigerator for 2-3 days or freeze for up to 2 months.

Download Printable Recipe Here

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PO Box 165 Royersford, PA 19468

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