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Zuppa Toscana Recipe

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This recipe for Zuppa Toscana, by , is from The McCathern Family Cookbook - 2019, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam James Turner

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Italian sausage
8 small to medium Potatoes, diced
1 large onion, chopped
2 garlic cloves, minced
1 small can mushrooms, optional
6 cups chicken broth
2 cups kale, chopped
1 cup heavy whipping cream

Directions:
Directions:
Brown sausage, drain if desired. In large soup pot, add broth, potatoes, onions and garlic. (Add water if necessary to cover potatoes.) Cook until potatoes are done. Add sausage and mushrooms to broth and potato mixture. Simmer 3-4 minutes then add kale and cream. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
We love this soup at Olive Garden and looked for a recipe. This is the variation Randy came up with. Enjoy!

 

 

 

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