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Zupper Toscana Soup Recipe

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This recipe for Zupper Toscana Soup, by , is from 9th Street Church of Christ Family & Friends Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Bryan


2 lb. Italian Sausage-browned
2 cloves of minced garlic
2 lg. russet baking potatoes-sliced thin
1 lg. sweet onion-chopped
1 box baby kale
1 (16 oz.) chicken broth
1 qt. water
1 cup heavy whipping cream(reg)
c. bacon bits (optional)

In lg. pot, on med heat, cook sausage and onion together. Once cooked, add garlic and cook for 4 minutes.
Pour in water, broth, and potatoes, cook until potatoes are done. Add bacon bits about half-way through.
Reduce heat to low and add remaining ingredients. Heat until completely hot.




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