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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zuppa Toscana Recipe

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This recipe for Zuppa Toscana is from Our Favorite Recipes, 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 spicy Italian sausage
8 oz bacon, chopped
2 14.5 oz cans chicken broth
4 cups water
2 large russet potatoes, sliced
2 cloves garlic, crushed1 medium onion, chopped
1 cup heavy cream
2 cups chopped kale or Swiss chard
salt and pepper
Directions:
Directions:
1. Remove casings from sausage, brown in a skillet over medium heat, break into small pieces, drain and set aside.
2. Fry bacon, drain and set aside.
3. Combine the water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender, 10-15 minutes.
4. Add sausage and bacon; simmer for 10 minutes.
5. Add the kale and cream. Season with salt and pepper to taste.
Simmer until soup is heated through. Do not allow to boil.
Personal Notes:
Personal Notes:
As delicious as the Zuppa Toscana at Olive Garden!

 

 

 

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