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Zuppa Toscana with Turnips and Parsnips

Zuppa Toscana with Turnips and Parsnips

  • Author: Rosalynn Daniels



1lb Ground Italian Sausage

1/2c Bacon Crumbles

1 small Onion

1tsp Minced Garlic

34 small Turnips

34 Parsnips

12 Russet Potatoes

64oz Beef Broth

1c Heavy Cream

2c Kale

1tsp Salt

1tsp Pepper

1tso Dried Oregano


In a large pot that is over medium heat, brown Italian sausage, bacon, onions, and garlic.

Once sausage is cooked, drain excess oil. There shouldn’t be too much.

Place turnips, parsnips, and leeks in the pot.

Pour beef stock into the pot, along with heavy cream.

Stir in salt, pepper, and oregano.

Bring pot to a simmer for about 20-25 minutes, or until vegetables are tender.

Add kale to the pot about 10 minutes before serving.

Garnish each serving with parmesan or cheese of choice.