Zuppa Toscana Hillbilly Style | Just A Pinch Recipes
Add the oil to a large, 5-8 qt, steel or enamel stockpot over med-high heat (5 on my electric stove). Add the ground meat. It can be frozen or fresh. Chop the meat as it...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.justapinch.com.
Ingredients
- 2 tablespoon(s) olive oil, or whatever oil or fat that you use
- 1 pound(s) Jennie-o ground turkey, Italian
- 2 large onions, peeled and diced
- 16 ounce(s) fresh kale, large stems removed and cut or torn into bite size pieces
- 4 cup(s) water
- 5 chicken bouillon cubes or powder
- 5 large red potatoes, washed and diced small
- 1 cup(s) celery, sliced into elbows
- 1 can(s) tomato sauce (14.5 oz)
- 1 can(s) diced tomatoes, with juices (14.5 oz)
- 1 can(s) Great Northern beans, with juices (14.5 oz)
- 2 teaspoon(s) garlic, peeled and diced fine (jarred is ok)
- 2 tablespoon(s) Worchestershire sauce
- 1 tablespoon(s) dried Italian seasoning blend, a heaping tbsp is ok
- 2 pinch(es) crushed pepper flakes
- 1 can(s) evaporated milk (12 oz)
- 4 ounce(s) sour cream, full fat
- 2 teaspoon(s) butter, in each bowl for serving, salted or unsalted
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
