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Author Notes: Four years ago, my boyfriend at the time told me he needed to run to Salinas to pick up some paperwork. So we ate Zuppa Toscana, or Tuscan Soup, for dinner (since I, in my wisdom, had started dinner early). The original recipe can be found in "Top Secret Recipes," by Todd Wilbur, and it's a clone recipe of the soup you'll find at the Olive Garden. My version triples the recipe, adds more kale and uses less potatoes than the original. Oh, and remember that trip to Salinas I told you about? It was just a ruse to get me to Carmel--where he proposed. —walkie74
Serves 2 as a dinner, 4 as an appetizer
- 1 pound sweet Italian turkey sausage (links or ground meat)
- 1 teaspoon peanut oil
- 1 teaspoon red pepper flakes
- 1 medium sized, unpeeled potato, cut into chunks
- 8 cups chicken stock or broth
- 4 cups chopped kale
- 3/4 cup milk or cream
- Add the peanut oil to a large pot. If using turkey sausage links, slice them up into 1/2 inch rounds and brown them in the oil. If using ground meat, simply crumble into the pot and brown.
- Add the red pepper flakes, potato, stock and kale. Stir briefly to combine, then bring to a boil. Turn heat back down to a simmer and cook for an hour.
- When kale is tender and potato is done, turn heat off and and stir in milk or cream. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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