"OG" Zuppa Toscana Soup

american american_region asian european french korean soup spicy bitter savory umami medium fast

Prep

26 min

Cook

62 min

Total

88 min

Ingredients (10)

1 pound ground Italian sausage g

1 ½ teaspoons red pepper flakes g

1 large white onion, diced g

4 strips bacon, diced g

2 teaspoons garlic puree g

10 cups water g

5 cubes chicken bouillon g

1 pound russet potatoes, diced g

1 cup heavy whipping cream g

¼ bunch kale, chopped g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbly, 7 to 10 minutes. Drain excess fat; transfer sausage to a bowl and set aside.

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. Set aside.

Combine water and chicken bouillon in a large pot; bring to a boil. Stir in potatoes; cook 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.