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Return to browsing category: Fall/Winter

Zuppa Tuscana by Jacki Bullard serves: 24	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Potato and sausage soup

Ingredients:

3 lb

ground italian sausage

4.50 tsp

crushed red peppers

3 ea

large white onions

12 tbs

bacon pieces

6 tsp

garlic puree

30 cups

water

15 cubes

chicken bullion

3 cups

heavy cream

3 lb

sliced potatoes

0.75 bunch

kale

Directions:

Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.

Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.

Add heavy cream and cook until thoroughly heated.

Stir in the sausage.

Add kale just before serving. Delicious!

Categories:

Fall/Winter
Main Dishes
Soups