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Zuppa Toscana Recipe

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

Sydney Hessom


16 oz spicy Italian sausage
10 slices of bacon
3 cloves of garlic, minced
32 oz chicken broth
3 cups water
6+ medium russet potatoes (sliced or chopped)
1 tsp crushed red pepper flakes
Onion powder to taste
Salt and pepper to taste
4 cups chopped kale
1 cup heavy whipping cream
Parmesan cheese

Bake bacon at 400F until desired crispiness is achieved (Or pan fry). Cool and chop into small pieces.
Brown sausage in a soup pot, then remove and set aside.
Add minced garlic to pot and cook until fragrant, about 1 minute.
Add chicken broth and water to the pot. Stir.
Add the crushed red pepper flakes, salt, pepper, and onion powder.
Add the potatoes and cooked sausage back into the pot. Bring to a simmer over medium heat.
Cook until potatoes are tender, about 10 minutes.
Add the kale to the soup and simmer for about 7 minutes, stirring occasionally.
Stir in the heavy cream and allow to heat through.
Ladle into bowls and serve with Parmesan cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Most delicious fall soup of all time!
Ive doctored this recipe to be exactly how I like it feel free to use
non-spicy sausage or less red pepper flakes if spiciness isnt your thing.
Better than the Olive Garden version!




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