Zuppa Toscana Recipe Bouillon

Now add the garlic and bouillon.

Zuppa toscana recipe bouillon. Step 3 in the same pan sautee bacon onions and garlic for approxiamtly 15 mins. Increase heat to high pour in the chicken broth and bring to a boil. Step 5 mix together the chicken bouillon and water then add it to the onions bacon and garlic.

5 cubes chicken bouillon. Let this cook over medium heat until the potatoes have fully cooked and are soft. Add the potatoes and boil until fork tender about 10 minutes.

1 lb ground italian sausage. Bunch kale or swiss chard destemmed and cut torn into bite sized pieces 1 cup heavy whipping cream 2 tablespoons flour salt and pepper to taste. 1 cup heavy cream.

Season broth with crushed bouillon salt pepper fennel and chili flakes. After the sausage is completely brown add the water onions and potatoes. Slowly add the chicken stock and stir to combine.

Add sausage mixture chicken broth potatoes and red pepper flakes. Use mild ground also called bulk italian sausage. Bring to a boil.

Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med high heat. 4 tbsp bacon pieces about 4 5 pieces of bacon chopped up 2 tsp garlic puree i used minced garlic 10 cups water. Recipe ingredients notes here s what you need to make the best ever crock pot zuppa toscana recipe.