Zuppa Toscana

1. 1

   1. Suate Italian sausage and crush pepper in large pot. Drain off excess fat and refrigerate.

2. 2

   2. In the same pan, saute bacon, onions and garlic over low-med heat approx 15 min, until onions are soft.

3. 3

   3. Add chicken bouillon and water to pot. Heat to boiling.

4. 4

   4. Add sliced potatoes and c99k until soft, about 1/2 hour.

5. 5

   5. Add the heavy ceam and just cook until heated.

6. 6

   6. Strir in the sausage and kale, let all heat through and serve.

7. 7

   Boun appetito!

* Per serving · 4 servings · Values may vary.

No additional tips available.