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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zappa Toscana Soup Recipe

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This recipe for Zappa Toscana Soup, by , is from Jackie's Favorites, 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!

Jackie Fliss


10 cups water

7 chicken bouillon cubes (not granules)

1 teaspoon salt

1 1/2 teaspoons crushed red pepper flakes

2 teaspoons garlic paste

1 lb russet potato, peeled and sliced (Or cubed. About 3 large)

1 lb ground Italian sausage

1large white onion, diced

1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)

1 cup heavy cream

4 ounces bacon bits


In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
Add the cream and bacon bits, and simmer for about 10 minutes.
I use 10 medium size potatoes.
Half and Half can be substituted for the heavy cream if desired.
Kale can be found in the produce department of most grocery stores.
The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.

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Personal Notes:
12 servings




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