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      Zuppa Toscana

      1 lb. Italian sausages
      4-6 russet potatoes, chopped
      1 onion, chopped
      ¼ C. REAL bacon pieces (optional)
      2 T.

      minced garlic (about 3-4 cloves)
      32 oz. chicken broth
      1 C. kale or Swiss chard, chopped
      1 C.

      heavy whipping cream
      2 T. flour

      Brown sausage links in a sauté pan.
      Cut links in half lengthwise, then cut slices.
      Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
      Add just enough water to cover the vegetables and meat.
      Cook on High 3-4 hours (Low 5-6 hours) until potatoes are soft.
      30 minutes before serving:
      Mix flour into cream removing lumps.
      Add cream and kale to the crock pot, stir.
      Cook on High 30 minutes or until broth thickens slightly.
      Add salt, pepper, and cayenne to taste.

      Can’t remember where I found this recipe, but it is so good on a cold day with a loaf (or two, lol!) of hot Italian bread and butter! I love potato soup and this is a great variation.
      I’m married to a Sicilian-American, so I try a lot of Sicilian & Italian dishes.
      Hope everyone enjoys it!
      Buon Appetito! Mangia!
      eat-1 smilie

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