tuscany Soup
Total preparation time: 30 min
Serves: 8Ingredients:
- 1 lb ground Italian sausage
- 1 1/2 teaspoon crushed red peppers
- 1 large diced white onion
- 4 tablespoons bacon pieces
- 2 teaspoons garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- 1/4 of a bunch of kale
Steps:
- 1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- 2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
- 3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
- 4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!
- Buon appetito!