Tuscan Stew (Sausage Zuppa)

Serves: 5
Total Calories: 456


1 pound ground Italian sausage
1 1/2 teaspoons crushed dry red pepper flakes
1 large diced white onion
4 tablespoons bacon pieces
2 teaspoons garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 pound sliced russet potato (or 3 large other potatoes)
1/4 bunch kale, remove membrane and rough chop


1. Sauté sausage and pepper flakes in large pot; drain excess fat; refrigerate.

2. In same pan, sauté bacon, onions and garlic over l0w to medium heat until onions are soft (approx. 15 min.).

3. Add chicken bouillon and water to pot and heat to boil.

4. Add sliced potatoes and cook until soft (approx. 30 min.).

5. Add cream and cook just until heated.

6. Stir in sausage mixture; add kale and heat through.

7. Allow to cool, ladle into gallon freezer bags & freeze.

1. Empty freezer bag into pot, heat and enjoy!

Fun Fact: Drinking alcohol increases the body’s rate of dehydration.

Nutritional Facts:

Serves: 5
Total Calories: 456
Calories from Fat: 344

This Tuscan Stew (Sausage Zuppa) recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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