"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zuppa Toscana Soup Recipe

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

Contributor:  
Contributor:  
Diane McElmury
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Italian sausage
2 large russet baking potatoes, sliced in half, and then sliced in 1/4 inch slices
1 large onion, chopped
1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic, minced
2 cups kale, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

Directions:
Directions:
Cook sausage, breaking in small pieces. Place onion, potatoes, chicken broth, water and garlic in a pot, and cook at medium heat until potatoes are done. Add sausage, bacon bits, salt and pepper to taste, and simmer for another 20 minutes. turn to low heat, add kale and cream. Heat thoroughly and serve.

Personal Notes:
Personal Notes:
Rather than using the heavy whipping cream, milk can also be used.

 

 

 

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