Zuppa Toscana Soup

20 minutes prep
Cook 45 minutes
Ready in 1 hour 5 minutes


1 lb. ground Italian sausage
1 tsp. red pepper flakes
1 large white onion, diced
5 strips bacon, diced
2 tsp. garlic puree
9 cups water
5 cubes chicken bouillon
1 lb. russet potatoes, diced
1 cup heavy whipping cream
1/4 bunch kale


1. Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled. Drain excess fat; place in a bowl.
2. Cook onion, garlic, and bacon in the same skillet over medium-low heat until the onions are
soft, and the bacon is crisp.
3. Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes;
cook and stir until soft.
4. Pour in cream; simmer until heated through.
5. Add sausage, onion mixture, and kale; cook and stir until flavors combine. Enjoy!

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