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ZUPPA TOSCANA SOUP Recipe

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This recipe for ZUPPA TOSCANA SOUP, by , is from The Plendl Family Cookbook Project, 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!

Contributor:  
Contributor:  
Ann Plendl

Category:
Category:

Ingredients:  
Ingredients:  
1-1 1/2 lbs ground Italian Sausage (mild or spicy according to your taste.)
May season with crushed red pepper, or a "little" cayenne pepper **optional
2-3 slices Hickory Smoked bacon
1 C onion, diced
2 tsp garlic cloves minced
1 qt chicken broth or stock
1 oz chicken bouillon
2 lg russet potatoes sliced in 1/4" slices
1 C heavy cream
2 C kale, chopped or Swiss chard or baby spinach.
Salt and Pepper to taste

Directions:
Directions:
In a skillet over med-high heat, brown sausage with crushed red pepper (optional), breaking into small pieces as you fry it; drain, set aside in refrigerator while you prepare other ingredients.

In same skillet over med-high heat, sauté bacon, onions and garlic until onions are soft. (Don't over cook bacon, it's flavor will be better.)

Then add chicken broth and bouillon, to bacon, onions, and garlic, bring to a boil, add potatoes and cook until soft...

Add heavy cream, warm, stir in sausage, and add kale just before serving. Delicious!

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Olive Garden

 

 

 

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