Zuppa Toscana
Zuppa Toscana



  1. Sautee sausage and crushed red pepper in pot.
  2. Drain excess fat and set aside.
  3. In the same pan, sauté bacon, green onions and garlic for approximately 15 mins, until cooked through.
  4. Mix together the chicken bouillon and water in a large pot, then add in the onions, bacon and garlic. Cook until boiling.
  5. Add potatoes and cook until soft, about half an hour.
  6. Add heavy cream and cook until thoroughly heated.
  7. Stir in the sausage.
  8. Add kale just before serving.

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