5 cubes chicken bouillon (you can use chicken stock instead of watter and bouillon)
1 Lb russet potatoes, diced
1 cup heavy whipping cream
1/4 bunch kale, chopped
Instructions
Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 - 10 minutes. Drain fat and place in bowl
Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 - 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 - 3 minutes. Add sausage, onion mixture and kale; cook and stir until flavors combine, about 10 minutes. Add fresh parsley as garnish if you want
Originally Submitted
1/26/2021
0 Out of 5 from
0 reviews
You can add this GF - Zuppa Toscana Soup recipe to your own private DesktopCookbook.
