"OG" Zuppa Toscana Soup

Recipe View Gather all ingredients and have them prepped and ready to go. (Prep Time: 15 minutes)

Recipe View In a large skillet, combine the ground Italian sausage and red pepper flakes over medium heat. Cook, breaking up the sausage with a spoon, until browned and crumbly. (Cook Time: 7-10 minutes)

Recipe View Drain any excess fat from the skillet and transfer the cooked sausage to a bowl. Set aside.

Recipe View In the same skillet, cook the diced onion, bacon, and garlic over medium-low heat until the bacon is crisp and the onions are softened and translucent. This develops a deep, savory base for the soup. (Cook Time: 10-15 minutes)

Recipe View In a large pot or Dutch oven, combine the water and chicken bouillon cubes. Bring to a boil over high heat. (Prep Time: 5 minutes)

Recipe View Add the diced potatoes to the boiling broth. Reduce heat to medium and cook until the potatoes are tender and easily pierced with a fork. (Cook Time: 15-20 minutes)

Recipe View Stir in the heavy whipping cream and simmer gently until heated through. Be careful not to boil, as this can cause the cream to separate. (Cook Time: 2-3 minutes)

Recipe View Add the cooked sausage, the bacon and onion mixture, and the chopped kale to the pot. Cook, stirring occasionally, until the kale is tender and the flavors have melded together. (Cook Time: 5-7 minutes)

Recipe View Serve hot and enjoy!