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Toscana Soup

Servings 6 people
Author Scarlett Bendixen

Ingredients

  • 1 lb russet potatoes sliced
  • 1 lb Italian Sausage
  • 10 cups water
  • 1 cup heavy cream
  • 2 tsp garlic minced
  • 1 Tbsp crushed red pepper
  • 2 Tbsp oregano
  • 2 Tbsp parsley
  • 4 Tbsp bacon cooked and cut into pieces
  • 1 large onion chopped
  • 1/4 bunch kale coursely chopped
  • 10 chicken boullion cubes

Instructions

  1. Cook bacon and set aside. In a skillet add the sausage and cook with chopped onion. Boil potatoes in the 10 cups of water in a large stock pot. When potatoes are almost cooked tender, add all the ingredients. Add the kale right before serving.