Spicy Tuscan Soup
1 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cups Heavy Cream
Salt And Pepper, to taste
Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain and set the sausage aside.
Chop onions and dice bacon; add to the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.
Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.
Add remaining ingredients as well as the sausage and simmer for 5 more minutes.
This soup is so good! Hot and spicy. I used Bob Evans hot sausage and it was hot! Maybe another brand wouldn’t be so hot, but we loved it. Robust is the word that comes to mind. We had garlic bread with it and it was a most satisfying meal.
My picture isn’t very good, my iPad really doesn’t take good pics, no flash. For a really nice pic of this soup stop over at Tasty Kitchen where I found this recipe thru Pinterest of course!
This post is linked to Weekend Cooking @ Beth Fish Reads