Stir in kale and let cook until leaves are. Crumble sausage into 1 inch pieces and add to saucepan. Drain leaving a few. Add onion to pot and let cook until soft 5 minutes then add garlic and cook until fragrant 1 minute more. Add onions garlic salt pepper and red pepper flakes to sausage and cook until onions are clear and aromatics of the.
Reduce heat back to medium and place. Add the kale heavy cream bacon and sausage and cook. Step 3 pour the chicken broth into the dutch oven. Ingredients 1 2 pound bulk pork sausage 1 medium onion finely chopped 2 teaspoons chicken bouillon granules 1 2 teaspoon garlic powder 1 2 teaspoon pepper 2 medium red potatoes cut into 1 2 inch cubes 2 cups sliced fresh kale 3 cups 2 milk 1 cup heavy whipping cream 1 tablespoon cornstarch 1 4. Add the potatoes garlic and onion to the drippings and cook stirring occasionally until slightly softened 6 to 8.
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Directions cook the bacon in a large dutch oven over medium high heat stirring occasionally until crisp about 6 minutes. Remove to a plate with a slotted spoon. Step 1 preheat oven to 300 degrees f 150 degrees c. Directions cook the bacon in a large dutch oven over medium high heat stirring occasionally until crisp about 6 minutes. Cook sausage stirring occasionally until cooked through.
Step 1 preheat oven to 300 degrees f 150 degrees c. Reduce heat back to medium and place. How to make zuppa toscana soup heat olive oil in a large non stick saucepan over medium high heat. Stir in kale and let cook until leaves are.
