Zuppa Toscana with Italian Turkey Sausage
October 5, 2025This Zuppa Toscana with Italian turkey sausage is a lighter twist on the classic restaurant favorite, but just as flavorful.Made with crispy bacon, tender potatoes, creamy broth, and vibrant kale, it’s a cozy meal that comes together in under an hour.
Equipment
- Large Dutch oven or soup pot
Ingredients
- 3 strips thick cut bacon cut into small pieces
- 1 medium onion diced
- 3 medium cloves garlic minced
- 1 lb Italian style turkey sausage
- 1¼ lbs russet potatoes peeled and cubed
- 5 cups chicken stock
- 1 cup milk or cream
- ½ tsp pepper
- 2 handfuls kale stems removed, cut into bite sized pieces
- salt
Instructions
- Heat a large Dutch oven or soup pot over medium heat. Add the cut up bacon into the pot and cook, stirring occasionally, until browned and slightly crisped.3 strips thick cut bacon
- Stir in the diced onion and a pinch of salt. Cook until softened, about 3–4 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute more.1 medium onion, 3 medium cloves garlic
- Add the Italian turkey sausage, breaking it up with a spoon as it cooks, until well browned and most of the moisture has been cooked off.1 lb Italian style turkey sausage
- Add the cubed potatoes. Pour in the chicken stock. Turn up the heat to medium high and bring to a low boil. Lower to a simmer, partially cover, and cook until the potatoes are tender, about 10 minutes.5 cups chicken stock, 1¼ lbs russet potatoes
- Stir in the milk or cream, pepper, and kale. Simmer for 2 more minutes, until the kale is wilted.1 cup milk or cream, ½ tsp pepper, 2 handfuls kale
- Taste soup and add salt as needed. Serve hot with crusty bread.salt