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tuscana soup

RobynneG avatar
Recipe by
Robynne Glenn
@RobynneG
Lake Arrowhead, CA

This creamy soup is so satisfying. You can keep it mild or spice it up. The flavors and textures are hearty and bold. Perfect for rainy weather. Topped with crispy crumbled bacon, parmesan cheese and served with your favorite crusty bread. Yum!

yield 6 -8
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For tuscana soup

  • 6 slice
    smoked bacon, crumbled
  • 1-2 Tbsp
    bacon drippings or olive oil
  • 1 sm
    diced onion
  • 4 clove
    minced garlic
  • 32 oz
    low sodium chicken broth
  • 1 tsp
    chicken better than boullion
  • 1 c
    half and half
  • 1 lb
    ground italian, hot or mild
  • 2 c
    diced potatoes (i used leftover baked potatoes)
  • 2 can
    cannelini beans
  • 1-2 c
    chopped kale
  • grated parmesan cheese

How To Make tuscana soup

  • 1
    Cook bacon until crispy, set aside to cool. Reserve bacon drippings or add olive oil to the skillet.
  • 2
    Saute onions, garlic, and sausage until sausage is browned.
  • 3
    In a large pot or Dutch oven, add meat mixture.
  • 4
    Pour in chicken stock and add boullion.
  • 5
    Add raw diced potatoes. If you are using precooked potatoes do not add yet.
  • 6
    Bring to a boil; reduce heat and simmer for 20 minutes.
  • 7
    Stir in half and half.
  • 8
    Add cooked potatoes and cannelini beans. Simmer until heated.
  • 9
    Add chopped Kale and cook an additional 5 minutes.
  • 10
    Serve and enjoy!
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