\"OG\" Zuppa Toscana Soup recipe

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Ingredients

1 pound ground Italian sausage
1 ½ teaspoons red pepper flakes
1 large white onion, diced
4 strips bacon, diced
2 teaspoons garlic puree
10 cups water
5 cubes chicken bouillon
1 pound russet potatoes, diced
1 cup heavy whipping cream
¼ bunch kale, chopped

Nutrition Info

442.3 calories
carbohydrate: 22.3 g
cholesterol: 91.4 mg
fat: 32.6 g
fiber: 2.7 g
protein: 16.2 g
saturatedFat: 15.1 g
servingSize: -
sodium: 1780.4 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine sausage and red pepper flakes in a skillet over medium heat, cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat, place in a bowl.

  2. 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.

  3. 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 minutes. Add sausage, onion mixture, and kale, cook and stir until flavors combine, about 10 minutes.

Recipe Yield

6 servings

Recipe Note

This is exactly like the soup at 'OG.'

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