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Creamy Ground Pork Zuppa Toscana Skillet

This homemade skillet version of Zuppa Toscana Skillet with fresh ground pork, gives you a creamy, comforting one pan meal. Perfect for a weeknight dinner or cozy weekend meal.

Cooking time 25 min
Preparation time Prep 15 min
Serves Serves 4

Ingredients

  • 1½ lbs ground pork
  • 1 tsp seasoned salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 slices thick cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium russet potatoes, diced into ½-inch cubes
  • 2 ½ cups chicken broth
  • 1 cup heavy cream (or half-and-half for lighter option)
  • 2 cups kale, chopped (stems removed)
  • ½ tsp crushed red pepper flakes (optional)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional, adds depth)
  • ½ cup grated Parmesan cheese (optional, for garnish)
  • Side: Toasted garlic bread

Ingredients

  • 1½ lbs ground pork
  • 1 tsp seasoned salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 slices thick cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium russet potatoes, diced into ½-inch cubes
  • 2 ½ cups chicken broth
  • 1 cup heavy cream (or half-and-half for lighter option)
  • 2 cups kale, chopped (stems removed)
  • ½ tsp crushed red pepper flakes (optional)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional, adds depth)
  • ½ cup grated Parmesan cheese (optional, for garnish)
  • Side: Toasted garlic bread

Directions

  1. Heat a large, high sided skillet or Dutch oven over medium heat. Add chopped bacon to a large skillet or Dutch oven and place over medium heat. Cook until crispy, for about 8-10 minutes. Transfer bacon to a plate with a slotted spoon and set aside, leaving the bacon drippings in the skillet.

  2. Add ground pork to skillet and cook, breaking into small crumbles. Add Italian seasoning, garlic powder, onion powder, seasoned salt, black pepper, and crushed red pepper flakes. Brown and break into small pieces about 6-8 minutes until ground pork reaches an internal temperature of 160 degrees F. Drain excess fat if necessary.

  3. Add onion and cook until softened, about 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.

  4. Add diced potatoes to the skillet and pour in chicken broth, making sure potatoes are submerged. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until potatoes are just tender.

  5. Stir in heavy cream, kale, crushed red pepper flakes, salt, pepper, smoked paprika, and all but ¼ c of the cooked bacon. Simmer 5 minutes, until kale is wilted and the sauce becomes creamy. Taste and adjust seasoning. Serve hot, garnished with Parmesan cheese and remaining bacon if desired. Serve with toasted garlic bread.

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