This Spicy Tuscan Soup recipe is one of my favorite soup recipes. I always thought soups were hard to make but it turns out that is totally not true! Most are so easy to throw together and taste much better than canned soups. Although it is tempting to buy the canned soups, you can double the recipe to have yummy leftovers for the week. I found this recipe on Tasty Kitchen and can't wait to make it again when the cold weather approaches. I always add a little bit more kale and use yellow onion instead of red onion. Do you have a favorite soup recipe that you'd like to share? I'm always looking for new things to try!
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
Directions-Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.
-Add onions and bacon into 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. Let cool and serve with warm garlic breadsticks.