Zuppa Toscana

By á-46891

Soup

Ingredients

• 1 lb ground Italian sausage
• 1 1/2 tsp crushed red peppers
• 1 large diced white onion
• 4 tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced russet potatoes, or about 3 large potatoes
• 1/4 of a bunch of kale

Preparation

Step 1

Saute Italian sausage and crushed red pepper in pot. Drain excess fat,
refrigerate while you prepare other ingredients. In the same pan, saute
bacon, onions and garlic for approximately 15 mins. or until the onions are
soft. Mix together the chicken bouillon and water, then add it to the onions,
bacon and garlic. Cook until bouillon Add potatoes and cook until soft, about
half an hour. Add heavy cream and cook until thoroughly heated. Stir in
the sausage. Add kale just before serving. Delicious!