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Olive Garden Zuppa Toscana Recipe

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

Contributor:  
Contributor:  
jan williamson
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
* 1 1/2 cups spicy sausage
* 2 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices
* 3/4 cup onion, diced
* 6 slices bacon
* 1 1/2 teaspoons minced garlic
* 2 cups kale leaves, cut in half, then sliced
* 2 tablespoons chicken base
* 1 quart water
* 1/3 cup heavy cream

Directions:
Directions:
If sausage is in links, take out of wrapper (or slice).

Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.

Add garlic to the onion, and cook 1 minute.

Add chicken base, water, and potatoes; simmer 15 minutes.

Crumble bacon.

Add crumbled bacon, sausage, kale and cream.

Simmer 4 minutes, then serve.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use a spicy turkey sausage that I make myself.

 

 

 

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