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Old 05-05-2016, 10:45 PM   #31
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Thanks for reviving this, Kay! I've said it recently and haven't done it yet - but I've GOT to make this wonderful soup again! I can imagine the dried porcinis are a great addition. YUM

Beautiful pics, MsM - I want one of those biscuits right now.
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Old 09-11-2018, 01:48 AM   #32
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Quote:
Originally Posted by Cheryl J View Post
This is a really good recipe from Allrecipes. I'll definitely make this again and again.

Zuppa Toscana

1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes (I didn't use that much, lol)
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced (I used reds, and left skin on)
1 cup heavy cream (I used 1/2 and 1/2)
1/4 bunch fresh spinach, tough stems removed (I used kale)


(I also blotted as much fat as I could from the sausage, so there wouldn't be a greasy layer of fat floating on the soup)

Super-Delicious Zuppa Toscana Recipe - Allrecipes.com
I was looking high and low for the recipe for this soup!
When I was reading the other thread
Fall Soup season is back
and Kayelle mentioned this soup, my mouth watered!!!
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Old 09-23-2018, 06:43 PM   #33
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You'll love it, kgirl!
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Old 09-23-2018, 06:51 PM   #34
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I made it again not long ago Kgirl, and froze some. Love that the white beans that I use in the soup freeze well, rather than potatoes that do not.
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