"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Olive Garden Zuppa Toscana Soup Recipe

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This recipe for Olive Garden Zuppa Toscana Soup, by , is from The Shaw 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!

Contributor:  
Contributor:  
Janella Shaw

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. spicy italian sausage- crumbled, lb. smoked bacon-chopped, 1 qt. water, (2) 14.5 oz. cans(about 3 2/3 cups) chicken broth, 2 lg. russet potatoes- scrubbed clean, cubed, 2 garlic cloves- peeled, crushed, 1 med. onion- peeled, chopped, 2 cups chopped kale or swiss chard, 1 cup heavy cream, salt and pepper to taste.

Directions:
Directions:
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks. Drain sausage and set to the side. Brown bacon in a pan over medium-high heat. Be careful not to cook crispy. Drain bacon and set to the side. Place both broth, water, garlic, potatoes, and onion in a pot. Simmer over medium heat until potatoes are tender. Add sausage and bacon to the soup. Simmer for 10 min. Add kale and cream to pot. Season with salt and pepper. Heat thoroughly.

 

 

 

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