Zuppa Toscana

Updated: Mar 1

1lb Italian sausage, ½ sweet ½ hot, skin removed

3 medium potatoes, peeled and chopped

½ large Vidalia onion, chopped

¼ cup cooked and crumbled bacon

4 cloves garlic, minced

32oz chicken broth

1 cup chopped kale

1 cup heavy cream

2 tbsp flour

Salt and pepper

cayenne


Brown the sausage in a skillet, breaking it up(not too small) as it browns.


Place the cooked sausage, chicken broth, garlic, potatoes and onion in a crockpot and add just enough water to cover the ingredients. Cook on high for 4 hours (low for 6) until the potatoes are tender.


With 30 minutes left to cook, mix the flour with the cream, whisking to remove any lumps. Add to the soup.


Add the kale and the bacon and stir. Cook on high for 30 minutes or until the soup has thickened. Add the seasonings to taste.











0 views0 comments

Recent Posts

See All

½ tbsp. vegetable oil ½ Vidalia onion, diced small 1 clove garlic, minced 1 cup cooked lentils ¼ cup uncooked Quinoa ¼ cup julienne sundried tomatoes 3 cups chicken broth 1 cup fresh baby spinach 1 cu