Zupa Tuscano
From ambauer 17 years ago
- 45 minutes to make
- Serves 4
This is a take-off of Olive Garden's Zupa Tuscano. I really love it, and it's very easy! Got this recipe from my friend Ruth when I was in grad school.
Ingredients
- 1 lb bulk Italian sausage or links shopping list
- 2 russet potatoes, large sliced in half and then into 1/4" slices shopping list
- 1 onion, large chopped shopping list
- 2 cloves garlic shopping list
- ½ can Real Thing bacon bits (of cooked and crumbled bacon) shopping list
- 2 cups kale or swiss chard, chopped shopping list
- 2 cans chicken broth shopping list
- 1 qrt water shopping list
- 1 cup heavy whipping cream shopping list
How to make it
- Cook sausage and drain on paper towels. (If using links, bake in 300°F oven 30 minutes, drain and slice).
- Place onion, potatoes, broth, water and garlic in a stock pot and cook on medium heat until potatoes are cooked. Add sausage, bacon bits, salt and pepper to taste. Cook 10 minutes and add kale and cream.
- Serve.
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