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Zuppa Toscana Recipe

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This recipe for Zuppa Toscana, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Allen
Added: Monday, July 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 cups chicken stock
1/4 cup heavy cream
2 medium russet potato
2 cups chopped fresh kale
1 lb. spicy Italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Directions:
Directions:
Combine stock and cream in pan over medium heat. Slice unpeeled potato into 1/4 inch slices, then quarter them and add to soup. Add kale. Saute sausage. Cool and cut into 1/2 inch slices on an angle. Add to soup. Add salt and red pepper flakes and let soup simmer one hour, stirring occasionally.

Personal Notes:
Personal Notes:
This soup is really good. It is pretty cha-cha (HOT). You may use a milder Italian sausage, if you prefer.

 

 

 

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