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Zuppa Toscana and a Baguette by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipe, you will also need the following for this meal:

1 large

baguette

Recipe:

Zuppa Toscana (Soup) by Mendy Erwin serves: 6	(2 ratings) Rating Details Rate this recipe Printable View Print Index Cards

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.

Ingredients:

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

Directions:

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

Categories:

Fall/Winter
Peanut/Nut Free
Soups