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Zuppa Toscana: Submitted by: Yvonne Briscoe | Date Added: 19 Jun 2018
Listed in: Soup


1 lb. Italian sausage
2 large russet baking potatoes, 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits
2 garlic cloves, minced
2 cups kale, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
1/2 teaspoon Crushed red pepper, to taste

Cooking Instructions

1. Chop OR slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done.
6. Add Bacon
7. Salt and pepper to taste.
8. Simmer another 10 minutes.
9. Turn to low heat.
10. Add Kale and cream. Heat through.
11. Add crushed red pepper.
12 Heat through and serve.

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