Ingredients1 h 4 m servings 442 cals
- 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 g fat; 22.3 g carbohydrates; 16.2 g protein; 91 mg cholesterol; 1780 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 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...
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? ...
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.