A cozy twist on classic Zuppa Toscana that is creamy, hearty, and full of comforting flavor. Using Red Gold Crushed Tomatoes adds brightness and depth to the broth, giving each spoonful the perfect balance of richness and acidity. It is the kind of bowl you curl up with on a cold night. @jesscooksss @thefeedfeed (12/3/25)

Ingredients

3 slices bacon, diced
1/2 pound mild ground pork
1/4 onion, diced
2 tablespoons all-purpose flour
3 cups chicken stock
1 large russet potato, peeled and cubed
garlic powder, to taste
onion powder, to taste
Italian seasoning, to taste
kosher salt, to taste
Freshly ground black pepper, to taste
1 Red Gold Canned Crushed Tomatoes 15 oz
1 cup half and half
1 cup chopped kale
1/2 cup shredded Parmesan

Instructions

Step one

In a large pot, cook the diced bacon until crispy. Remove and set aside, keeping the drippings in the pot.

Step two

Add the ground pork to the pot. Cook until browned, then remove and set aside with the bacon. Add the diced onion to the pot and cook until translucent.

Step three

Stir in the flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in the chicken broth until smooth and fully incorporated.

Step four

Add the cubed potato. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Bring to a boil. Lower the heat and cook until the potatoes are fork tender.