Zuppa Tuscana

This soup consist of sausage, kale, bacon, potatoes, and comes together in an hour. Make this for the colder days coming this Autumn. 

Let's get started. 

Zuppa Tuscana

12 Oz. Bacon, Chopped 

1 Lbs. Mild Italian Sausage

1 Onion, Chopped

4-6 Cloves of Garlic, minced

1 Tbsp. Chicken Bouillon Powder

4 Cups Low Sodium Chicken Broth

2 Tbsp. All Purpose Flour

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1/2 Tsp. Freshly Ground Black Pepper

1/2 Tsp. Red Pepper Flakes

4 Large Russet Potatoes, Cubed

2 Cups Heavy Cream

1 Bunch Of Kale or Spinach

Parmesan Cheese, for topping

In a pot, add in the bacon and cook until crisp. Remove the bacon and set aside. Then add in the sausage and sauté until fully cooked through. Remove and set aside.

Add in the onion and garlic, sauté for 2 minutes. Add in the flour and cook for an additional minutes.

Then add in the chicken broth, chicken bouillon, garlic powder, onion powder, black pepper, red pepper flakes, and potatoes. Bring to a boil and allow to simmer for 15 minutes or until the potatoes are tender.

Then add in the kale, heavy cream, sausage crumbles, and cook for an additional 5 minutes.

Serve and top with parmesan cheese and bacon.