Zuppa Toscana Recipe Chicken Bouillon
Add the potatoes and boil until fork tender about 10 minutes.
Zuppa toscana recipe chicken bouillon. If you re concerned about the soup separating since it is cream based follow these simple tips for. Add the sausage bacon 7 cups water and 3 chicken bouillon cubes to the pot. And slowly add the chicken stock and water and stir.
Place in a bowl. Reduce heat to medium. Drain and discard grease.
Drain excess fat refrigerate while you prepare other ingredients. Use chicken bouillon envelope for extra flavor is chicken stock is weak. Cook on medium heat until potatoes are done and stir occasionally.
Or until the onions are soft. This so simple rendition is simmered to perfection in your own kitchen using the slow cooker. Saute the potatoes onion and garlic in the rendered bacon fat over medium or low medium heat.
Ingredients 1 2 pound bulk pork sausage 1 medium onion finely chopped 2 teaspoons chicken. Saute until the onion begins to be translucent and the potatoes have are still a little firm but are beginning to soften. Mix together the chicken bouillon and water then add it to the onions bacon and garlic.
Zuppa toscana can also be frozen for up to 6 months and reheated later for a great quick meal. In the same pan sautee bacon onions and garlic for approxiamtly 15 mins. Simmer until the potatoes are tender.