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Italian Tuscany Soup Recipe
1lb ground Italian Sausage (remove from casing and crumble)
1 ˝ tsp. crushed red pepper flakes
1 large diced white onion
4 slices of bacon cut into pieces
2 tsp. garlic puree (or mash fresh garlic into puree)
10 cups of Chicken Broth
(or 10 cups of water and 5 cubes of Chicken Bouillon)
2 Tbsp. olive oil
1 Cup heavy cream
4 large Russet Potatoes (slice into 1/2" rounds)
1 bag of Fresh Kale
In a 12qt. stock pot, add
olive oil and bring to medium heat.
Add italian sausage and crushed red pepper into pot
and cook until sausage is no longer pink, constantly stirring.
When sausage is cooked,
remove sausage with a slotted spoon,
draining excess fat and place into a covered bowl.
Refrigerate while you prepare other ingredients.
In the same pot, sauté bacon, onions and
garlic over low-medium heat
for approximately 15 mins., or until the onions are soft.
Add either chicken broth
or chicken bouillon and water to the pot
and heat until it starts to boil.
Lower heat to medium.
Add the sliced potatoes and cook until soft,
about fifteen to twenty minutes.
Stir gently so not to break potatoes.
At this point, take sausage from refrigerator and add to pot and bring to a simmer.
Slowly add the heavy cream and stir until thoroughly mixed.
Ladle soup into warm bowls and top with fresh kale.
Now you can serve this to your friends and family...and of course save a bowl for yourself!
Suggestion: Serve with soft italian bread or breadsticks for dunking into soup.
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