Tuscan Soup
Servings 4
Equipment
- Large Dutch oven
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!