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Zuppa Toscana Soup

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 45 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 6 medium russet potatoes
  • 1 large can (47.5 oz) chicken broth
  • 1 qt. water
  • 1 tsp. minced garlic
  • 1 med onion, diced
  • 1 lb. mild Italian sausage
  • 1 cup real bacon salad bits
  • 8 oz. (1 cup) heavy cream
  • 1 bunch kale
make it
Wash, peel, and cube 4 potatoes. Wash and thinly slice remaining potatoes with peeling on. Mix potatoes, chicken broth, water, garlic, and onion in large soup pot. Bring to a low boil 25 minutes or until potatoes tender.

In separate skillet, fry sausage while breaking into small pieces. Drain and set aside. When potatoes are tender, add sausage and bacon. Cook 10 minutes.

Add heavy cream and 4 handfuls of chopped kale leaves. Stir. Remove from heat and let stand for 5 minutes. Serve immediately.
Hot Italian Sasuage can be substituted for mild.
2 cloves of garlic can be substituted for minced.
Kale is a type of cabbage and you can substitute Swiss Chard.
Cauliflower is also a good substitute for the potatoes if going low carb.
Average Rating  (9)
Rated  by clarbear0510 on 2/4/2011 We love this recipe! My husband never eats leftovers and he asked to eat this soup again the next day, which is great because it makes so much!
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