"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Zuppa Toscana Recipe

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

Contributor:  
Contributor:  
Diane
Added: Sunday, June 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Italian sausage
1 1/2 tsp red pepper flakes
1 large onion, diced
6 slices of bacon, chopped
3 cloves of garlic, minced
8 cups of chicken broth or stock
1 cup of heavy cream
3-4 large russet potatoes
3 cups of Kale, washed and rough chopped

Directions:
Directions:
Saute the sausage,and crushed red pepper in pot. Drain fat and set aside. In the same pan, cook bacon about halfway, then add the onion and garlic. cook until the onions are soft. Add chicken broth and bring to a boil. Cut potatoes in half the long way and slice thin (peel if you like). Add the potatoes and cook until soft. Add heavy cream and sausage and heat through. add Kale just before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
about an hour?
Personal Notes:
Personal Notes:
I like hot Italian sausage in this, but you can use any kind you like. If you get links, just take out of casing. you can also use less, or no red pepper if you don't like it hot. The chicken broth is a guess, you want the potatoes covered completely, you can use part water if you want. also, I use just enough cream (or half and half, evaporated milk whatever you have on hand) to make it taste creamy. Taste, sometimes it needs a little salt, or pepper, sometimes not.

 

 

 

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