"OG" Zuppa Toscana Soup Recipe

"This is exactly like the soup at ‘OG.’"


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  • 1 pound ground Italian sausage
  • 1 1/2 teaspoons red pepper flakes
  • 1 large white onion, diced
  • 4 strips bacon, diced
  • 2 teaspoons garlic puree
  • 10 cups water
  • 5 cubes chicken bouillon
  • 1 pound russet potatoes, diced
  • 1 cup heavy whipping cream
  • 1/4 bunch kale, chopped
  • Directions

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    1. Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl.
    2. Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes.
    3. Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.

    Nutrition Facts

    Per Serving: 442 calories;32.6 g fat;22.3 g carbohydrates;16.2 g protein;91 mg cholesterol;1780 mg sodium.Full nutrition
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