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Salads - Soups - Sidedishes
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None
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| Servings |
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8
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| Preptime |
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20 Mins
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Ingredients |
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2 lbs Italian sausage (I like spicy sausage)
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4 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
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2 large onion, chopped
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1 can oscar meyer bacon bit
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4 cloves garlic, minced
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4 cups kale or 4 cups swiss chard, chopped
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4 cans chicken broth
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2 quarts water
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2 cups heavy whipping cream
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1 to 3 Tbsp of crushed red pepper (depending on how spicy you want it)
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Oyster crackers, optional
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Instructions |
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Crumble and cook sausage and crushed pepper until cooked through.
Drain sausage on paper towels.
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Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
Add sausage and bacon.
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Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
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Add cream then the kale.
Heat through and serve with oyster crackers.
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Originally Submitted
1/22/2011
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0 Out of 5 from
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You can add this Zuppa Toscana recipe to your own private DesktopCookbook.
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