Zuppa Toscana
Info
| Preparation Time: | 1.5 hours |
|---|---|
| Serving Size: | 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 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes (5-6 pot)
- 1/2 bunch of kale
Instructions
- 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 for approximately 15 min or until the onions are soft.
- Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
- Add potatoes and cook until soft, about half an hour.
- Add heavy cream and cook until thoroughly heated.
- Stir in the sausage.
- Add kale just before serving.