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Zuppa Toscana

Submitted by: | Source: Olive Garden

Zuppa Toscana
  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes


1 lb Ground Italian Sausage
1½ 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
¼ a Bunch of Kale


Saute sausage and crushed red pepper in pot.

Drain excess fat, refrigerate while you prepare other ingredients.

In the same pot, saute bacon, onions and garlic for approxmately 15 minutes or until 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.