Zuppa Toscana

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6 Servings
Italian Saussage Italian
Italian Sausage Kale Soup Italian Saussage

1 pound of Ground Italian sage
1 1/2 teaspoon Crushed Pepper
1 large Diced White on
4 tablespoons of on (Chopped)
2 teaspoons of lic Puree
10 cups of Water
5 Cubes of Chicken illon
1 cup Heavy am
1 pound Chopped Russet atoes (3 Large)
1/4 bunch of e

Saute Italian Sausage and crushed red pepper in a large pot. Drain excess fat and refrigerate separately. In the same pot saute bacon, onions, and Garlic approx. 15 minutes. Add water and Bouillon. Cook until the water comes to a boil. Add Potatoes and cook until fork tender. Add heavy Cream. Stir in Sausage and Kale. Heat for an additional 5-7 minutes and serve.


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