Tuscan Soup
I was craving a big bowl of soup and found a tasty-looking Tuscan soup recipe on the blog, Home of the Lazy Dog. My sweet husband went to two different grocery stores looking for kale, but could not find any. I ran to one other store, and they didn’t have it either, so I used green Swiss chard. It was an excellent replacement for kale with a similar texture. I really enjoyed this soup, and so did the rest of my family. This easy Tuscan soup recipe paired nicely with a loaded garden salad and some crusty roasted garlic bread.
Tuscan Soup
Ingredients:
- 3 slices of bacon, cooked and crumbled
- 3 turkey Italian sausage links, removed from casing
- ½ onion, diced
- 3 cloves of garlic, minced
- 5 cups of chicken broth
- 2 russet potatoes, peeled and diced into bite-sized chunks
- 2 cups of green Swiss chard, chopped
- 2 cups of whole milk
- Sea salt and fresh cracked pepper, to taste
- Pinch of crushed red pepper (more if you want it spicy)
How to Make a Tuscan Soup:
Cook the bacon in a large Dutch oven over medium heat. Once it’s finished, place it on a paper towel. Crumble, then set aside for later.
Remove the turkey Italian sausage from the casing and put it in the same Dutch oven with the bacon grease, along with the diced onion. Cook, stirring often & breaking up sausage into crumbles, until the onion is soft and the sausage is cooked.
Add the garlic, stirring constantly, for 45 seconds.
Add the chicken broth, milk, potatoes, Swiss chard, crushed red pepper, sea salt, and freshly cracked pepper to taste.
Cook on medium-low for 60 minutes, or until the potatoes are soft and tender.
Ladle into soup bowls and garnish with crumbled bacon. Enjoy!
Equipment
Ingredients
- 3 slices of bacon cooked and crumbled
- 3 turkey Italian sausage links removed from casing
- ½ onion diced
- 3 cloves of garlic minced
- 5 cups of chicken broth
- 2 russet potatoes peeled and diced into bite-sized chunks
- 2 cups of green Swiss chard stems removed, chopped
- 2 cups of whole milk
- Sea salt and fresh cracked pepper to taste
- Pinch of crushed red pepper more if you want it spicy
Instructions
- Cook the bacon in a large Dutch oven over medium heat. Once it's finished, place it on a paper towel. Crumble, then set aside for later.
- Remove the turkey Italian sausage from the casing and put it in the same Dutch oven with the bacon grease, along with the diced onion. Cook, stirring often & breaking up sausage into crumbles, until the onion is soft and the sausage is cooked.
- Add the garlic, stirring constantly, for 45 seconds.
- Add the chicken broth, milk, potatoes, Swiss chard, crushed red pepper, sea salt, and freshly cracked pepper to taste.
- Cook on medium-low for 60 minutes, or until the potatoes are soft and tender.
- Ladle into soup bowls and garnish with crumbled bacon. Enjoy!
