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Zuppa Toscana and a Baguette
by Jes Mostek
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In addition to the recipe, you will also need the following for this meal:
  1 large  baguette

Zuppa Toscana (Soup)
by Mendy Erwin
serves: 6

(2 ratings)
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  A friend made this delicious soup for us, and I HAD to have the recipe! It is delicious! He said it's like the kind they serve at the Olive Garden Restaurant. We serve it with fresh baked French bread. I have frozen left-overs (with the kale on the bottom) and it was still great.
  1 lb   ground Italian sausage
  1 1/2 tsp   crushed red pepper (or to taste)
  1 large   white onion, diced
  4 T   bacon pieces (or more, if you like)
  2 tsp   garlic puree (I have used chopped)
  10 c   water
  5 cubes   chicken bouillon
  1 c   heavy cream
  1 lb   Russet potatoes, cut into small chunks (about 3 lg. potatoes)
  1/4 bunch   of kale
  1. Sauté Italian sausage and crushed red pepper in pot.
2. Drain excess fat, refrigerate while you prepare other ingredients.
3. In the same pan, sauté bacon, onions, and garlic for approximately 15 minutes or until the onions are soft.
4. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
5. Add potatoes and cook until soft, about half an hour.
6. Add heavy cream and cook until thoroughly heated.
7. Stir in the sausage.
8. Add kale just before serving
  • Fall/Winter
  • Peanut/Nut Free
  • Soups

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