Tuscan potato soup {zuppa toscana}
Cook time
Total time
Cuisine: Italian
Serves: 4
  • 1 pound sweet Italian sausage
  • 4 strips turkey bacon cubed
  • 4-5 cups of cubed potatoes (I used Idaho)
  • 4 cups low sodium chicken broth
  • 4 cups of 2% milk (room temperature)
  • 1 whole medium yellow onion diced
  • 1 tablespoon diced fresh rosemary
  • 1½ tablespoons diced fresh parsley
  • ½ teaspoon dried oregano
  • 4 cups chopped kale
  • Salt and Pepper to taste
  • 3 tablespoons olive oil
  1. Brown the pork and turkey bacon in a skillet. Drain the excess fat and set aside.
  2. In a large stock pot, add the olive oil and onions. Let the onions sweat until they are tender.
  3. Add the meat back to the pot along with the rosemary, parsley, oregano, salt and pepper. Cook for a few minutes longer so the flavors melt together.
  4. Stir in the potatoes, chicken broth, and milk. Bring to a boil and then turn down the heat to a simmer. Cover and simmer for 30 minutes.
  5. In the last 5 minutes of cooking, add the kale.
  6. Ladle into a bowl and enjoy!
Recipe by Marlows Kitchen at http://marlowskitchen.com/2014/10/23/tuscan-potato-soup-zuppa-toscana/