zuppa toscana soup
(4 ratings)
A very good soup that hits the spot on cold winter days. I always get this soup when I go to Olive Garden, so when I found this recipe, I was so excited.
(4 ratings)
yield
6 to 8
Ingredients For zuppa toscana soup
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1 lbground italian sausage
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1 1/2 tspcrushed red peppers
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1 lgdiced white onion
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4 Tbspbacon pieces
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2 tspgarlic puree
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10 cwater
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5cubes of chicken bouillon
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1 cheavy cream
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1 lbsliced russet potatoes (about 3 large potatoes)
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1/4 bunchkale
How To Make zuppa toscana soup
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1Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
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2In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
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3Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve.
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