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Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup is from The Cooking Queen, 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 lb ground mild Italian sausage
1 tsp of crushed red pepper (adjust to taste)
1 large diced white onion
2 stalks diced celery
4 oz diced baby carrots
6 bacon slices (cut into bite size pieces)
2 tsp minced garlic
10 cups of water
5 tbsp chicken bouillon base or 5 cubes of bouillon
1 cup heavy cream
2 tbsp butter
3 large red or russet potatoes, cubed
1 cup of kale or fresh spinach chopped, stems removed
*Wondra (thickener for soup if desired)
Directions:
Directions:
Saute Italian sausage and crushed red pepper in Dutch oven. Drain excess fat, refrigerate the sausage while you prepare the other ingredients. In the same pan, saute bacon, onion, garlic, celery, and carrots for 15 minutes, or until the veggies are tender.
Mix together the bouillon and water, add it to the veggies. Bring to a boil, add potatoes and cook until soft about 30 minutes. Add heavy cream and butter cook until thoroughly heated. Stir in sausage and kale.
Simmer for 15 minutes and thicken with Wondra if desired for hearty creamy broth.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
70 minutes

 

 

 

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