"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Zuppa Toscana Soup Recipe

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

Contributor:  
Contributor:  
Camille Simpson
Added: Monday, April 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

Directions:
Directions:
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
I like more potatoes and less sausage than the recipe calls for. Also, Hilda slices the potatoes rather than cubing them, which results in a thicker soup. And if you are gross, you can substitute cauliflower for the potatoes. I'm told you can't even tell the difference.

 

 

 

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