Ingredients1 h 4 m servings 442
- 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.
- 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.
- 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.
Per Serving: 442 calories; 32.6 22.3 16.2 91 1780 Full nutrition
ReviewsRead all reviews 8
EXCELLENT! My teenage son ate 4 (yes, that's a four) bowls of this for dinner tonight. Each bowl got a comment: Bowl 1) Wow Mom, that is really good! Bowl 2) Does Grammie know how to make this? ...
This recipe is very similar to the others here on AR. The two changes I made was use Better than Bouillon ® instead of a bouillon cubes, and cut the water and cream in half. (I like my soups an...
OG = Olive Garden :) It was delicious and I loved the addition of the cream! I used red potatoes because it was what I had, and they were perfect, too.
This is exactly how I make my Zuppa Toscana. After serving finish with fresh parmesan or Romano cheese and fresh cracked pepper. I love serving it with homemade bread also.
This was a wonderful recipe tastes great easy to make. I halved the amount of red pepper flakes ( due to a spice sensitivity) and i used a regular almond milk all I had for non dairy cream.
I've made this several times and it is always good. I really like soups in the Tuscan style and this one doesn't disappoint. I'm reviewing it now because I've strayed from the recipe and it tu...