Zuppa Toscana Soup
Author: Ruthie
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 8
- 1 lb. ground Italian turkey sausage
- ½ to 1 tsp. crushed red pepper, depending on how hot you want it
- 1 large white onion, diced
- 4 Tbsp diced bacon (or turkey bacon is good too)
- 2 tsp garlic, minced
- 10 C water
- 5 cubes of chicken bouillon
- 1 C heavy cream
- 1 lb. Russet potatoes (approx 3-4 large potatoes)
- 1 bunch of kale
- Sauté Italian sausage and crushed red pepper.
- Drain excess fat; set aside.
- In the same pan, sauté bacon, onions, and garlic for approximately 10 mins or until onions are soft. Mix together the chicken bouillon and water in a large soup pot, then add onions, bacon, and garlic. Bring to boil.
- Add potatoes and cook until soft, about half an hour.
- Add heavy cream and cook until thoroughly heated.
- Stir in sausage.
- Add kale just before serving.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/zuppa-toscana-soup/
3.2.2708