Creamy zuppa toscana will become a favorite on your dinner table during those cold winter months.
Prep time: 10 minutes |Cook time: 25 minutes |Total time: 35 minutes |Servings: 8
1 pound(s) of Italian Sausage (Mild)
1 tsp. of Crushed Red Pepper Flakes
1 tbsp. of Olive Oil
1 Onion, diced
3 Idaho Potatoes
3 cup(s) of Kale, chopped
2 Garlic Cloves, minced
10 cup(s) of Water
5 Cubes of Chicken Bouillon
7 ounce(s) of PHILADELPHIA COOKING CREAM, ORIGINAL
1.Drizzle oil in large pot over a medium high heat and place sausage and crushed red pepper flake inside. Brown sausage which take about 5 minutes.
2.Once sausage is brown take out of the pot and place on a paper towel to drain off some of the fat. Then place the onions and garlic in the pan until onions are translucent.
3.Once onions are translucent return the sausage back to the pan along with potatoes, water and chicken bouillon. Turn heat to a high and bring to a boil and cook until potatoes are tender.
4.After potatoes are tender turn the heat to low and stir in the PHILADELPHIA COOKING CREAM, ORIGINAL.
5.Stir in kale and it will wilt. Optional: Crusty bread and a dollop of PHILADELPHIA COOKING CREAM, ORIGINAL in each bowl!