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Zuppa Toscana (Pioneer Woman) Recipe

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This recipe for Zuppa Toscana (Pioneer Woman), by , is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsay Merrill

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches kale, torn into bite-sized pieces and rinsed
12 whole Red potatoes, sliced thin (about 1/4 inch)
1 medium onion, diced
1 1/2 lbs italian sausage (Ground- not in casing)
1/2 tsp red pepper flakes
2 cups low sodium chicken broth
2 cups whole milk
4 cups half-and-half
splash of heavy cream
1/2 tsp dried oregano
black pepper

Directions:
Directions:
1. In a large pot (e.g., 8 qt stock pot), boil sliced potatoes until tender. Drain and set aside. (Cooking the potatoes separately prevents the soup from being too starchy.)

2. In a large pot or dutch oven (at least 6 quarts), add the sausage and onion. Crumble and brown the sausage. Drain as much fat as possible.

3. Add crushed red pepper, oregano, and broth. Then add the milk and half-and-half. Stir. Simmer for 30 minutes on med-low or medium heat.

4. Taste and adjust seasoning as needed (e.g., add salt, pepper). Add potatoes and a splash of heavy cream. Bring up to heat.

5. Add kale. Simmer 10-15 minutes until Kale is tender. Serve.

Personal Notes:
Personal Notes:
This is another soup recipe we love. It's a hit at social events too.

 

 

 

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