Recipes

Creamy Zuppa Toscana with Cheddar Waffles

by StudioLink Recipe.
September 28, 2026
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Made by Megg

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This cozy comfort meal pairs rich, creamy Zuppa Toscana with crispy savory cheddar waffles made for dipping. The soup is loaded with Italian sausage, bacon, tender gold potatoes, kale, garlic, and herbs in a velvety cream broth, while cheesy garlic-and-herb waffles offer a fun alternative to traditional garlic bread.

Dinner
Meal Type
Soup
Recipe Type
Creamy
Comfort Food
2 Parts
Soup + Waffles

Recipe Note: Megg provided the preparation method and exact quantities for several of the main ingredients. Practical quantities have been added for ingredients where the original recipe did not specify an amount so the recipe can be prepared at home.

Ingredients:

0.5x
1x
2x
4x
 
For the Zuppa Toscana
  •   1/2 lb bacon (diced)
  •   1 small yellow onion (diced)
  •   1 lb hot Italian sausage
  •   4 cloves garlic (minced)
  •   1 tsp garlic powder
  •   1 tsp onion powder
  •   1 tsp Italian seasoning
  •   1/2 tsp smoked paprika
  •   1/2 tsp freshly ground black pepper
  •   1/4 cup all-purpose flour
  •   1 1/2 lbs mini fold potatoes (washed and sliced)
  •   1/2 bunch kale (washed, stems removed, and chopped)
  •   5 cups chicken browth
  •   2 cups heavy cream
  •   salt (to taste)
 
For the Cheddar Waffles
  •   2 cups pancake mix (plus ingredients requirerd on pancake mix package)
  •   1 cup shredded cheddar cheese
  •   1/2 tsp garlic powder
  •   1/2 tsp Italian seasoning
  •   cooking spray (or oil, if needed)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Creamy Zuppa Toscana

  1. Dice the BACON AND YELLOW ONION. Wash and slice the MINI GOLD POTATOES into bite-sized pieces. Remove the tough stems from the KALE and roughly chop the leaves. Mince the fresh garlic.
  2. Add the BACON to a large soup pot or Dutch oven over medium heat. Cook until browned and crispy.
  3. Remove the crispy bacon with a slotted spoon and set it aside, leaving the rendered bacon fat in the pot.
  4. Add the YELLOW ONION directly to the bacon fat and sauté until softened and translucent.
  5. Add the HOT ITALIAN SAUSAGE. Break the sausage into bite-sized crumbles and cook until completely browned.
  6. Stir in the FRESH GARLIC, GARLIC POWDER, ONION POWDER, ITALIAN SEASONING, SMOKED PAPRIKA, AND BLACK PEPPER. Cook briefly until fragrant.
  7. Sprinkle the ALL-PURPOSE FLOUR evenly over the sausage mixture and stir thoroughly to coat the meat and aromatics.
  8. Continue cooking the flour-coated mixture for about 2 MINUTES to lightly brown the flour.
  9. Add the KALE AND GOLD POTATOES to the pot.
  10. Gradually pour in the 5 CUPS CHICKEN BROTH, stirring to combine, followed by the 2 CUPS HEAVY CREAM.
  11. Bring the soup to a gentle boil, then reduce the heat and simmer until the potatoes are completely fork-tender and the broth is rich and creamy.
  12. Return the crispy BACON to the soup and stir to combine.
  13. Taste the soup and season with additional salt if needed. Reduce the heat to low and keep warm while preparing the cheddar waffles.

Crispy Cheddar Waffles

  1. Preheat a waffle iron according to the manufacturer’s directions.
  2. Prepare 2 CUPS PANCAKE MIX using the liquid, egg, oil, or other ingredients required by the specific pancake mix package.
  3. Stir the SHREDDED CHEDDAR CHEESE, GARLIC POWDER, AND ITALIAN SEASONING into the prepared batter until evenly distributed.
  4. Lightly grease the waffle iron with nonstick cooking spray or oil if required by your machine.
  5. Spoon an appropriate amount of batter into the hot waffle iron, being careful not to overfill it.
  6. Close the waffle iron and cook until the waffle is deeply golden, crisp around the edges, and cooked through.
  7. Repeat with the remaining batter, then cut the finished cheddar waffles into wedges or smaller dipping pieces.
  8. Ladle the hot CREAMY ZUPPA TOSCANA into bowls and serve with the crispy cheddar waffles alongside for dipping.

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