The Pioneer Woman Tasty Kitchen
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Zuppa Toscana

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Even better than Olive Garden’s version, and super easy to make!

Ingredients

  • 1 pound Italian Sausage, Mild
  • ½ teaspoons Red Pepper Flakes, Or More To Taste
  • 4 slices Bacon, Chopped
  • 1 whole White Onion, Diced
  • 5 cloves Garlic, Minced
  • 8 cups Low Sodium Chicken Broth
  • 2 cups Water
  • 3 whole Russet Potatoes, Peeled And Chopped
  • 1-¼ cup Heavy Cream
  • 3 cups Kale, Chopped
  • Salt And Pepper, to taste
  • Fresh Grated Parmesan Cheese, For Garnish

Preparation

Sauté the Italian sausage with the red pepper flakes until done. Drain any fat from the pan and set aside.

In a large soup pot, sauté the bacon. When the bacon is a little more than half-cooked, add the onion and garlic to the pot. Sauté until the onions are translucent and tender, about 5 minutes.

Add the chicken broth and water to the soup pot. Bring to a gentle boil, then add the potatoes. Boil until the potatoes are tender, about 25-30 minutes.

Stir in the cooked sausage and the cream. Heat through before adding the kale. Season with salt and pepper. Serve hot with fresh grated Parmesan.

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Profile photo of brandisbites

brandisbites on 1.28.2014

I make this soup often during the winter months. Since we have had another cold front blow through I made this again last night and it is a hit every time!

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