Michelle Sauve of Fairhaven! Thanks for sharing your Zuppa Toscana Recipe.  Michelle is our week's winner of the $25.00 gift card to Amaral's Market in New Bedford.

To submit your family recipe and enter to win, click here.

Auarorasmommyx, Flickr



1 pound ground Italian sausage
1 1/4 teaspoons crushed red pepper
4-6 slices bacon, cooked and cut into pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
3-4 medium potatoes, peeled and thinly sliced (see Note)
1 cup heavy cream
1/4 bunch kale, coarsley chopped (swiss chard can be substituted)

1.Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2.Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
3.Pour the chicken broth into the Dutch oven with the onion mixture and bacon; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

You can control the thickness of the soup by the amount of potatoes you put in it. The original soup isn't extremely thick but is chunky.