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Olive Garden Zuppa Toscana Recipe

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This recipe for Olive Garden Zuppa Toscana, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Tuesday, April 28, 2009


1 pound Italian sausage
2 cans chicken broth
1 qt. Water
1 large onion, chopped
2 large russet baking potatoes, chopped
1/2 can Oscar Meyer bacon bits
1 1/2 tsp. minced garlic
crushed red pepper
Italian seasoning, salt, pepper
2 cups kale
1 cup heavy whipping cream
Parmesan cheese, fresh
1/2 tsp. fennel

Brown sausage. Combine water, broth, garlic, onion, and potatoes in large saucepan and cook until potatoes are done. Add sausage, bacon, salt, pepper, crushed red pepper, and Italian seasoning. Simmer for 10 minutes. Turn to low and add kale and cream. Heat through and serve. Add parmesan to each bowl.




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