Zuppa Toscana Soup

S I

By
@SyiLuvsPastries

A very good soup that hits the spot on cold winter days.
I always get this soup when I go to Olive Garden, so when I found this recipe, I was so excited.


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Comments:

Serves:

6 to 8

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 c
water
5
cubes of chicken bouillon
1 c
heavy cream
1 lb
sliced russet potatoes (about 3 large potatoes)
1/4 bunch
kale

Directions Step-By-Step

1
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
3
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.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy