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Zuppa Toscana Recipe

   
 

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     Zuppa Toscana

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   2-10
Preptime   30 min

Ingredients
1 lb. Italian Sausage
1 tsp. minced garlic (not dry)
opt. herbs: Rosemary, Oregano, Basil
6-8 New (red) Potatoes
Chicken Bullion/Broth (1 qt.)
1 lb. Frozen Spinach
Heavy Cream/Half 'n Half
Salt, Pepper, to taste
 

Instructions
Saute the Italian sausage over medium-high heat in a large soup-pot or kettle, drain 1/2 the fat off. Throw in a pinch or two of herbs. Clean and quarter the potatoes, leaving the skins, and add to the sausage along with the chicken broth/bullion.
Simmer until potatoes are 97% cooked, then add the frozen spinach. Bring back up to a simmer, add the cream. Bring back to heat (do NOT boil) and serve.
You can add complimentary herbs to whatever is in the sausage you use. I like to add rosemary and oregano for more of an Italian kick.
Serving Suggestions
Serve with garlic bread


Originally Submitted
1/27/2007





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