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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

ZUPPA TOSCANA SOUP Recipe

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This recipe for ZUPPA TOSCANA SOUP is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. water
2 medium potatoes
1 slice bacon (diced)
3/4 c. onion (diced)
1 1/4 tsp. garlic (minced)
2 Tbsp. chicken broth
2 c. cavallo greens or kale
3/4 lb. spicy Italian sausages (3 links)
1/3 c. whipping cream
Directions:
Directions:
Bake sausages on a baking sheet for 25 minutes at 325º. Cool and cut in half lengthwise and then cut on an angle into 1/2" slices. You should have 1 1/2 c. of sausage. Set aside. In a 4 qt. pot over medium heat, saute bacon until limp. Add onion and cook until onions are translucent. Add garlic and cook 1 minute more. Cut the potatoes lengthwise in half and slice into 1/4 inch slices. Add the potatoes to the onions along with the chicken broth and water. Note: Sometimes I use canned broth for half the water. Bring to a boil and simmer 15 minutes. Cut the kale and remove any tough stems. Cut into very thin strips. Add the greens and sausage to the soup and simmer 5 minutes more. Stir in cream, season to taste with salt and pepper.
Note: Sometimes I use ground Italian sausage instead. This recipe is from Olive Garden Restaurant.

 

 

 

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