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Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup, by , is from , 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:  
Linda

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground hot Italian sausage
1 Tbsp minced garlic
1 yellow onion, chopped
4 russet potatoes, diced
1 pinch of salt (to taste)
1 pinch of black pepper (to taste)
4 cups chicken broth
1 bunch kale (stems removed and torn into bite size pieces)
cup heavy whipping cream
cup shredded parmesan cheese

Directions:
Directions:
In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until the onion begins to turn opaque. Drain grease from skillet.

In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Cover crock pot and cook on HIGH for another 30 minutes.

Serve immediately with shredded parmesan cheese as a garnish.

Personal Notes:
Personal Notes:
Can thicken with a little cornstarch if you want a thicker soup.

 

 

 

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