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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zuppa Toscana” (Italian Sausage Soup) Recipe

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This recipe for Zuppa Toscana” (Italian Sausage Soup) is from Ray-Pec Marching Band Cookbook, 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. Italian Sausage
1 onion, chopped
6 potatoes, chopped (leave on skins)
3 stalks celery, chopped
1 cup half-n-half or heavy cream
4 cans chicken broth
Water - add for desired consistency
2 Tbsp. flour
3 Tbsp. olive oil
3 large leaves of kale
Salt
Pepper
*1 tsp. chicken bouillon
Directions:
Directions:
In soup pan, brown Italian sausage, then drain grease. In another skillet, sauté chopped onions and celery until tender. Put onions and celery in with sausage in soup pan. Add chicken broth and chopped potatoes.

In the skillet, heat olive oil. Add flour and cook for 2 minutes. Add some chicken broth to make a roux. This will thicken as it cooks and begins to boil. Add thickened roux to the soup. Tear kale into small pieces and add to soup.

Let simmer until potatoes are tender. Add salt and pepper to taste. (*I add 1 tsp. chicken bouillon to add to flavor.)

 

 

 

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