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

Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Gardner, Port Huron MI
Added: Thursday, August 20, 2009


1 lb ground Italian sausage
1 tsp crushed red pepper
1 large diced onion
4 tbsp fried bacon pieces
2 tsp garlic chopped
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced russet potatoes
bunch of kale chopped in small pieces

Saute sausage and red pepper flakes, drain fat.
In same pan saute bacon, onion, & garlic until onions are soft. Mix together chicken bouillon and water in large pot. Add the onions, bacon, & garlic. Cook to boil.
Add potatoes and cook until soft. Add cream and cook until heated through and then still in sausage. Add kale just before serving.




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