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    Tuscan Sausage Soup

    Source of Recipe

    World Wide Recipes E-zine

    List of Ingredients

    1 pound Italian sausage links
    6 slices bacon -- chopped
    1 large onion -- chopped
    2 garlic cloves -- minced
    1 quart chicken broth*
    3 Cups diced potatoes
    1 pound spinach -- or frozen
    1 Cup heavy whipping cream
    salt and pepper -- to taste


    If using frozen Spinach or Kale, thaw & squeeze out excess moisture. Chop coarsely & set aside. Preheat oven to 400 degrees. Slice sausage in half lengthwise. Place sausages on a baking sheet & bake until done, turning once (about 20 minutes). In a large saucepan or small soup pot, cook bacon until crisp. Use a slotted spoon to remove bacon to a paper towel to drain. Add onions to bacon drippings and cook until tender. Add garlic and cook for an additional minute. Add chicken broth and potatoes. Simmer until potatoes are tender, about 15 minutes. Cut cooked sausage into 1/2 inch pieces. Add to soup along with spinach and cream. Simmer until soup is hot, about 4 minutes. Stir in bacon. 4 - 6 Servings.

    *In a pinch, you can substitute with 1 qt. Water and 1 tablespoons Chicken Base.




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