Jo's Zuppa Soup Serves 5-6 (depending on portions)
This is the American version of Zuppa Toscana Soup. A Hearty fragrant satisfying dinner idea.
Prep Time20 minutes mins
Cook Time45 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: Italian sausage potato soup
Servings: 5 Servings
- 1 lb Italian sausage check labels for gluten-free if needed. Optional - use a less fat sausage.
- 5-6 pieces of bacon sliced or cut up in chunks. Optional - turkey bacon for less fat.
- 1 lg white onion diced.
- 1 cup of heavy cream. Optional - half & half or 2% milk for less fat.
- 4 lg potatoes peeled and sliced.
- 3 tsp minced garlic.
- 1/4 bunch of fresh kale chopped. (I added a little more, don't tell my mom).
- 1 tsp crushed red peppers.
- 5 chicken bouillon cubes. Gluten-free if needed. Herb Ox is gluten-free.
- 10 cups water.
Cook sausage in a large kettle. Drain off fat. Add crushed red peppers, saute another minute or two. Remove sausage from kettle and set aside or chill until ready to use.
In the same kettle cook bacon, onions, and garlic. Spoon off as much bacon fat as possible.
Add chicken bouillon and water. Bring to a boil.
Add sliced potatoes and kale and cook until soft.
Add cream or lower-fat options and sausage; heat thoroughly.
Check labels on sausage and bouillon if gluten-free is needed.
Serve with some salad and warm breadsticks or a baguette, gluten-free if needed.
Remember...this Zuppa Toscana Soup is freezer friendly too.