Toscano Soup

Ready in 30 minutes
Complexity: Culinary Master
Serves 4 People

It might normally be hard to get your family to eat greens, but they’ll gobble them up in this potato-based soup featuring healthier turkey sausage and a garnish of crispy bacon.

This great recipe was the second place winner in our 2014 Soup Contest on Facebook. Congratulations to Mary C!

Toscano Soup
Serves: 4
  • 1 4-oz package of Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
  • 3 slices of bacon, cooked and crumbled
  • 3 turkey Italian sausage links
  • ½ onion, diced
  • 3 cloves of garlic, minced
  • 5 cups of chicken stock
  • 2 cups of 2% milk
  • 2 cups of green Swiss chard or kale, chopped
  • Pinch of crushed red pepper (more if you want it spicy)
  • Sea salt and fresh cracked black pepper to taste
  1. Cook the bacon in a large Dutch oven over medium heat. Drain on a paper towel.
  2. Crumble and set aside.
  3. Remove the turkey Italian sausage links from the casing and place in the Dutch oven along with the diced onion.
  4. Sauté until the onion is soft and the sausage is cooked. Add the garlic, stirring frequently for 45 seconds.
  5. Add the chicken stock, milk, and potatoes.
  6. Add Swiss chard or kale along with the crushed red pepper, sea salt and fresh cracked black pepper to taste.
  7. Cook on medium low for 15 minutes or until hot.
  8. Ladle into soup bowls and garnish with crumbled bacon.


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