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Zuppa Toscana Soup Recipe

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

Contributor:  
Contributor:  
Margie Worrick
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 small spicy sausage links
2 medium potatoes, cut in half lengthwise and then in 1/4" slices
3/4 c. onions, diced
6 slices of bacon
1 1/2 tsp. minced garlic
2 c. kale leaves, cut in thin slices
2 Tbsp. of chicken base
1 quart chicken broth
1/3 c. heavy whipping cream

Directions:
Directions:
Preheat oven to 300F. Place sausage links on a sheet pan and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2" slices. Place onions and bacon in large saucepan and cook over medium heat until onions are almost clear. Remove bacon. Add garlic to the onions and cook 1 minute. Add chicken base, water and potatoes, simmer 15 mins. Add crushed bacon, sausage, kale and cream. Simmer 4 mins. or until potatoes are cooked.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-60 min
Personal Notes:
Personal Notes:
This is a close copy of a great soup from the Olive Garden. It's my favorite soup from there.

 

 

 

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