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Zuppa Toscana Recipe

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

Yvonne Taylor
Added: Thursday, August 16, 2007


1 pound Italian sausage
2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
1 large onion, minced
1/2 c Oscar Meyer Real Bacon Bits (less fatty than real bacon)
2 cloves garlic minced
2 c kale or swiss chard, chopped
2 cans chicken broth
1 qt water
1 c heavy whipping cream

Cook sausage and drain (I remove casing). Place onion, potatoes, chicken broth, water and garlic in a pot, and cook on medium heat until potatoes are done.
Add sausage, bacon bits, pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream. Heat through and serve




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