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You will think you are eating at the Olive Garden Restaurant!
Submitted by Mommy's Big Helper

Zuppa Toscana


Swap your Recipe

Ingredients

1 pound bulk Italian sausage
1/4 to 1/2 teaspoon red chili flakes
1 cup onion, chopped (about 1 onion)
2 large russet potatoes sliced in half, then cut into 1/4 inch slices
2 (14 ounce) cans chicken broth - low sodium is best
1 quart (4 cups) of water
2 cloves garlic, minced
1/3 cup cooked bacon, or canned real bacon bits
salt and pepper to taste
2 cups kale or Swiss chard
1 cup heavy cream


Instructions

In a medium sized skillet brown bulk Italian sausage over medium heat and add in red chili flakes and cook until browned, and completely cooked. Place onions, potatoes, chicken broth and garlic in a large pot, and cook on medium heat until the potatoes are cooked through. Add the cooked sausage, bacon, salt and pepper, and simmer for another 10 minutes. Turn the heat to low and add the chopped kale and whipped cream. Heat through and serve.

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Servings

no serving information available

Nutritional Information
Per Serving

no nutrition information available


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