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Zuppa Toscana Recipe

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This recipe for Zuppa Toscana, by , is from Our 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!

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1 lb. thick cut center bacon
2 lbs. hot Italian sausage
8-10 c. low sodium chicken broth
2 c. heavy cream
1 medium yellow onion (minced)
4-6 cloves fresh garlic (minced)
4-6 lg. russet potatoes ( in. slices with skin)
1 lg. bunch fresh kale (rough chopped)
1 pkg. shredded Parmesan

Cut bacon into to in. strips and cook in large stock pot until brown but still soft. Remove bacon from pan and let drain on paper towels. Leave a very small amount of bacon grease in pan, and add minced onion. Cook until slightly brown and soft, 2-3 min. Add garlic, cook another 1-2 min.

Add Italian sausage. Break into large pieces and cook until brown. Add bacon back to pan.

Pour in chicken broth. Add potato slices. Cook on low 1-3 hrs. If in a hurry, heat to boiling and cook until potatoes are soft. Salt and pepper to taste.

About 20 min. before serving, mix in heavy cream. Heat through.

Add chopped kale to taste to bottom of bowls, and ladle hot soup over top. Garnish with fresh Parmesan




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