Zuppa Tuscana
Prep time 20mins
Cook time 40mins
Serves or Makes: 6

Recipe Card


  • 3 nitrate-free pork sausage links, casings removed
  • 32 ounces chicken bone broth
  • 1 tablespoon garlic infused olive oil
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 teaspoons black pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon red pepper flakes, plus more to taste
  • 3 medium red potatoes, diced
  • 2 cups kale
  • 1 cup whole milk
  • 2 ounces pancetta
  • 1/2 cup Montasio PDO, grated
  • parsley, for serving


  • Step 1

    In a dutch oven or stock pot, brown the sausage crumbles over medium high heat, approximately 3 minutes.

  • Step 2

    Add the broth, herbs and spices, garlic infused olive oil, and diced potatoes to the pot, reducing the heat to medium low. Allow soup to simmer for 30 minutes or until potatoes are tender.

  • Step 3

    After 30 minutes, add the kale to the soup and stir gently to combine. Allow soup to simmer for another 10 minutes; while doing this, brown the pancetta in a pan over medium heat on the stove top and add to the soup base once finished.

  • Step 4

    Once the pancetta has been added, remove from the heat and stir in milk. You'll also need to remove the bay leaves during this step. Ladle soup into bowls, top with fresh grated Montasio PDO and parsley and enjoy.