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Tuscan potato soup {zuppa toscana}

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Tuscan potato soup {zuppa toscana}

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Potato soup warms the bones on a chilly autumn day. Amber and I had been craving potato soup and since the weather has turned, why not put in on the menu! Regular potato soup.. you know, the creamy cheesy version.. sounded delicious, but I wanted something different. That’s when I remembered the Zuppa Toscana dish from the Olive Garden. Potato soup with a Tuscan twist! Now that’s what’s on the menu!

This soup can be very very rich…if you let it. I struggled to come to terms with how much heavy cream, half & half, or plain old milk I wanted to use. NOTE: I did not use all three in this recipe don’t worry. 🙂 In fact, I decided to only use 2% milk and low sodium chicken broth, while letting the heavy cream and half & half watch from the sidelines of my fridge. The combination worked out and a delicious soup resulted.

Finishing the soup with a sprinkling of Parmesan cheese and parsley adds the perfect finishing touch. Have a night in and warm up with this hearty Tuscan potato soup.

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Tuscan potato soup {zuppa toscana}
Cuisine: Italian
Author: Justin
Cook time:
Total time:
Serves: 4
Ingredients
  • 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
  • 1 1/2 tablespoons diced fresh parsley
  • 1/2 teaspoon dried oregano
  • 4 cups chopped kale
  • Salt and Pepper to taste
  • 3 tablespoons olive oil
Instructions
  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!

 

 

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Justin

I'm Justin: food blogger and coffee addict. I live in Southern Ohio, cooking up great food and adventures.

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