zuppa toscana soup
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.
prep time
cook time
method
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yield
6 to 8
Ingredients
- 1 pound ground italian sausage
- 1 1/2 teaspoons crushed red peppers
- 1 large diced white onion
- 4 tablespoons bacon pieces
- 2 teaspoons garlic puree
- 10 cups water
- 5 - cubes of chicken bouillon
- 1 cup heavy cream
- 1 pound sliced russet potatoes (about 3 large potatoes)
- 1/4 bunch kale
How To Make zuppa toscana soup
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Step 1Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
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Step 2In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
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Step 3Add 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.
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Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
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