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Zuppa Toscana Recipe

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

Contributor:  
Contributor:  
Yvonne Taylor
Added: Tuesday, June 17, 2008

Category:
Category:

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

Directions:
Directions:
1. Cook sausage and drain (I remove casing). Place onion, potatoes, chicken broth, water and garlic in a pot, and cook on medium heat until potatoes are done.
2. Add sausage, bacon bits, pepper to taste, and simmer for another 10 minutes.
3. Turn to low heat, add kale and cream. Heat through and serve.

Personal Notes:
Personal Notes:
A copy cat recipe from Olive Garden

 

 

 

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