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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zuppa Toscana Recipe

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This recipe for Zuppa Toscana is from Mom Z's Recipes #4, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cup water
5 cubes chicken bouillon
1 cup heavy cream
1 pound sliced Russet potatoes (3 large ones)
1/4 bunch spinach or kale
Directions:
Directions:
Saute Italian sausage & red pepper in large pot. Drain excess fat, refrigerate.
In same pan, saute bacon, onions garlic over med./lo heat approx. 15 minutes or onions are soft.
Add chicken bouillon & water to pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft (1/2 hr.)
Just before serving warm stock and add the cream, sausage & spinach or kale. Let everything heat through and serve.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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