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Zuppa Toscana Soup Recipe

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

Contributor:  
Contributor:  
Erin Nurkka
Added: Saturday, September 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. spicy Italian sausage, crumbled
1/2 lb. smoked bacon, chopped
1 qt. water
2 cans (14.5-oz, about 3 2/3 cups) chicken broth
2 lg. russet potatoes, scrubbed clean, cubed
2 garlic cloves, peeled and crushed
1 med. onion, peeled and chopped
2 c. chopped kale OR Swiss chard
1 c. 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 and simmer for 10 minutes. Add kale and cream to pot. Season with salt and pepper. Heat through.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Just like Olive Garden's soup!

 

 

 

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