Zuppa Toscana (sausage and potato soup)

I found this recipe on food.com. It is listed as a copycat of the Olive Garden’s Zuppa Toscana but I think it’s better. I modified it slightly by cutting the potatoes into chunks instead of slices and by adding a little crushed red pepper towards the end of browning the sausage. It adds a little kick.  This is a great way to use left over baked potatoes!

Zuppa Toscana Ingredients
1 lb Mild Italian Sausage
1 tsp crushed red pepper
2 large baked potatoes, cut into chunks
1 large onion
3 slices of cooked bacon chopped
2 garlic cloves minced
2 cups chopped Kale
16 ounces of chicken broth
1 quart water
1 cup heavy whipping cream

Zuppa Toscana Method:
Brown sausage in your soup pot. Drain and return to pot and add crushed red pepper.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

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Visit http://www.sundaywithachanceofmeatballs.com for some more great Italian recipes!

Ciao, Mike.

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