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Zuppa Tuscana (Potato Soup) Recipe

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This recipe for Zuppa Tuscana (Potato Soup), by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosemary Burr
Added: Sunday, July 13, 2008


4 to 5 large Russet potatoes
1 lb. sausage
2 cans chicken broth
1 qt. water
1 large onion
2 cloves garlic
1/2 jar bacon bits
1 pkg. frozen spinach
1 pt. heavy whipping cream

Preheat oven to 350F.
1. Cut potatoes in half and then in 1/4" slices.
2. Cook potatoes, onions and garlic in broth and water over medium heat until potatoes are done.
3. Bake sausage in 300F oven for 30 minutes.
4. After potatoes are done, add sausage cut in small pieces and bacon bits.
5. Simmer for 10 minutes. Salt and pepper to taste.
6. Add spinach and cream, heat through and serve.

Personal Notes:
Personal Notes:
I have been blessed with a husband who loves gardening as much as Grandpa DiSalvatore. Gene always seems to plant pounds of potatoes - a wonderful taste and they last all winter. I love this soup from The Olive Garden - so I found this recipe. Delicious and a good match!




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