\"OG\" Zuppa Toscana Soup recipe
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Ingredients
- 1 pound ground Italian sausage 1 ½ teaspoons red pepper flakes 1 large white onion, diced 4 strips bacon, diced 2 teaspoons garlic puree 10 cups water 5 cubes chicken bouillon 1 pound russet potatoes, diced 1 cup heavy whipping cream ¼ bunch kale, chopped
Nutrition Info
- 442.3 caloriescarbohydrate: 22.3 gcholesterol: 91.4 mgfat: 32.6 gfiber: 2.7 gprotein: 16.2 gsaturatedFat: 15.1 gservingSize: -sodium: 1780.4 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions \"OG\" Zuppa Toscana Soup
Directions
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Combine sausage and red pepper flakes in a skillet over medium heat, cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat, place in a bowl.
Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes.
Combine water and chicken bouillon cubes in a large pot, bring to a boil. Stir in potatoes, cook and stir until soft, about 15 minutes. Pour in cream, simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale, cook and stir until flavors combine, about 10 minutes.