A Little Lighter Zuppa (Soup) Toscana

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4 ounces pancetta coarsely chopped
1 large yellow onion, diced
2 teaspoons dried minced garlic or 4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
6 large red potatoes skin on, cut in ½ lengthwise and thinly sliced
48 ounces chicken broth
2 teaspoons Salty-Savory-Sweet Italian Seasoning Blend
1 package pre-cooked smoked turkey sausage sliced into ½ inch pieces
12 ounces half and half 
1 bunch kale, chopped


In a large Dutch oven over medium heat, brown pancetta until cooked through. Add onions, garlic and red pepper flakes and cook for an additional 4-5 minutes, stirring frequently. Add chicken broth, potatoes and Italian seasoning blend and cook over medium/ low heat until the potatoes are cooked through, about 40 minutes, adding the turkey sausage in the last 10 minutes. 

Add heavy cream and kale and continue cooking at low heat for an additional 10-15 minutes. Salt and pepper to taste and enjoy.


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