Zuppa Toscana Soup - Kraft Recipes Top
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Zuppa Toscana Soup

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  • 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.

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