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Zuppa Toscana Recipe

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This recipe for Zuppa Toscana is from The Ann Arbor 2nd Ward 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:  
1 lb. ground Italian sausage, browned with crushed red pepper to taste
2 cloves crushed garlic
1 white onion, diced
10 cups water
5 cubes chicken bouillon
3 medium russet potatoes, peeled, cut in half lengthwise and then sliced
1/2 pint whipping cream
2 cups kale, cut in half lengthwise then sliced
Directions:
Directions:
In large pot brown sausage with chopped onion, garlic, and crushed red pepper. Add water and simmer until sausage is tender.
Add potatoes and simmer until potatoes are tender but not crumbling.
Salt and pepper to taste
Stir in cream and kale before serving. You may need to cook the kale a few minutes. It should be soft but not mushy.
Personal Notes:
Personal Notes:
An easy and delicious way to incorporate kale into your diet.

 

 

 

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