Zuppa Toscana Soup (Two Peas and Their Pod)
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- 1+ pound(s) Turkey Italian sausage (I use Jennie-O mild) See preparation notes.
- 1+ teaspoon(s) red pepper flakes
- 1 white onion diced
- 4+ slice(s) bacon chopped
- 2-3 clove(s) garlic minced
- 8 cup(s) chicken STOCK (I use about 6 cups of stock)
- 1 cup(s) heavy cream
- 1- bag(s) petite golden potatoes unpeeled, sliced
- 3 cup(s) kale roughly chopped
- salt and pepper to taste
- 1. Bake sausage at 375 degrees. Cover with foil and bake for about 45 minutes. Uncover and bake for an additional 10-12 minutes.
- 2. Saute the bacon. Add onions, garlic, and red pepper flakes. Saute until onions are tender.
- 3. Add the chicken stock and bring to boil. Add potatoes and cook until soft. (I add salt at this step.)
- 4. Add heavy cream and sausage and heat.
- 5. Add kale.
This recipe is a personal recipe added by benwac and has not been tested or endorsed by MyRecipes.
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Zuppa Toscana Soup (Two Peas and Their Pod) Recipe at a Glance
- COURSE: Soups/Stews