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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Olive Garden Zuppa Toscana Recipe

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This recipe for Olive Garden Zuppa Toscana, by , is from The Pitts Family Cookbook, 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:  
Aubrey Pitts

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground Italian sausage
1 large diced white onion
4 T. bacon pieces
2 t. garlic puree
10 c. water
5 cubes chicken bouillon
1 c. heavy cream
1 lb sliced russet potatoes, or about 3 large
1 bunch of kale

Directions:
Directions:
Sauté Italian sausage in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onion, bacon, and garlic. Cook until boiling. Add potatoes and cook until soft, 10-20 minutes depending on size. Add heavy cream. Stir in sausage. Add kale and cook until thoroughly heated.

 

 

 

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