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Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup, by , is from The Abraham/VerColen Family and 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!

Trina Abraham


1 lb. sausage (link or crumbled)
2 large russet potatoes; sliced in and then into inch slices
1 15-oz. can cannellini beans
1 T. lemon juice
t. salt
t. pepper
c. bacon bits
2 garlic cloves; minced
2 c. kale or swiss chard; chopped
1 16-oz. can chicken broth
4 c. water
1 c. heavy whipping cream

1. Brown sausage until no longer pink over medium-high heat.
2. Place sausage, broth, potatoes, beans, lemon juice, salt, pepper, water and garlic in slow cooker.
3. Cover and cook on high 3-4 hours or until potatoes are soft.
4. Mash some of the potatoes a bit for texture.
5. Turn slow cooker off and add kale. Cover and let sit 5 minutes.
6. Stir in whipping cream and serve.

Personal Notes:
Personal Notes:
I found this recipe from "Crockpot Girl" and it seems to be the closest to the Olive Garden soup that I could find. Enjoy!




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