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Zuppa Toscana
Soups & Sandwiches
Date: September 29, 2013

This is for all the people who requested the recipe when we made it in the store on Thursday, Sept. 26th. Enjoy!

  • 1 lb. Italian hot sausage
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 bunch of kale, roughly chopped to 1 " pieces
  • 5-6 medium Yukon potatoes, 1/4" slices with peel l
  • 6-8 cups of chicken stock
  • 1/4 cup parsley, minced (optional)
Preparation Steps:
  1. Remove sausage from casings and brown in a dutch oven. Reserve the sausage on a plate. Add the sliced potato, onion and garlic to the remaining oil in the dutch oven for a couple of minutes.
  2. Add the browned sausage and chicken broth to the potato mixture. Bring to a boil and drop it down to a simmer until the potatoes become tender. Add the kale and let warm in the soup before serving. Add parsley for garnish.

While store bought chicken stock will create a tasty soup, I used a homemade chicken stock on Thursday, which creates a more rich broth.

Add more or less chicken broth depending on how many potatoes you use.

Whisk Kitchen | A Community of Cooks

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