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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Zuppa Toscana (Copycat Recipe) Recipe

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This recipe for Zuppa Toscana (Copycat Recipe) is from The HAYES Family Cookbook Project, 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:  
2 ¾ cups Chicken Stock or broth
¼ cup heavy cream
1 medium russet potato
2 cups chopped kale
½ pound mild Italian sausage
¼ tsp salt
¼ tsp crushed red pepper flakes
Directions:
Directions:
Grill or sauté the sausage. When cooked and cooled, cut sausage at an angle into slices about ½ inch thick. Add the sausage to the soup. Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into ¼ inch slices, then quarter the slices and add them to the soup. Add the Kale. Add the spices and let the soup simmer for about 1 hour. Stir occasionally.
Number Of Servings:
Number Of Servings:
8 as appetizer, 4 as meal
Preparation Time:
Preparation Time:
1 Hour, 15 minutes
Personal Notes:
Personal Notes:
Notes: Double the Broth and cream, Quadruple + the potatoes. Ground sausage can be substituted.

 

 

 

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