Zuppa Toscana Soup


1 lb. Italian sausage
3 Tbsp. Tuscan Herb Olive Oil
1 onion, chopped
2 tsp. red pepper flakes
1/2 lb. bacon, cut into small pieces
1 tsp. minced garlic
1 tsp. Garlic Olive Oil
5 chicken bouillon cubes
approx. 10 c. water
2 potatoes thinly sliced
1 c. heavy (whipping) cream
2 c. kale, chopped
shredded parmesan cheese

Cut sausages into discs, or remove meat from casings and reform into meatballs.

In a large soup pot, begin to brown sausage in Tuscan Herb Olive Oil, add onions, red pepper flakes, bacon, minced garlic and Garlic Olive Oil. Stir in desired amount of water along with bouillon cubes, and potatoes, once ready to serve add 2 cups kale for an additional 5-10  min. and stir in a heavy cream. Top with shredded cheese.

Submitted by Jenelle Fender, Steinbach, MB

Try different flavoured Italian sausages - from spicy, to sweet rosemary - to change up the flavours!

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