Zuppa Toscana Soup

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Zuppa Toscana soup INGREDIENTS
    1 lb  ground Italian sausage
    1½ tsp  crushed red peppers
    1 large  diced white onion
    4 Tbsp  bacon pieces
    2 tsp  garlic puree
    10 cups  water
    5 cubes  chicken bouillon
    1 cup  heavy cream
    1 lb  sliced Russet potatoes
    about 3 large  potatoes, alternative

¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve.


Recipe uploaded with Shop'NCook for iPhone.

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