zuppa toscana

Name: Zuppa Toscana
Prep time: 30 min
Cook time: 6 h
Yield: 4
Cuisine: Italian
Ingredients: 1 pound(s) sausage (i used spicy mexican chorizo); 4-6 - russet potatoes--chopped; 1 - onion--chopped; 1/4 cup(s) bacon, cooked and crumbled; 2 tablespoon(s) minced garlic or 3-4 cloves; 32 ounce(s) chicken broth; 1 cup(s) kale or chard; 1 cup(s) heavy cream; 2 tablespoon(s) flour

29 Pinches

TERRI OPGENORTH

Lake Mills, WI

Updated on Dec 25, 2013

I tried a few of the posted recipes for this soup and did some of my own tweaking...it's good now!

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prep time 30 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 4-6 serving(s)

Ingredients

1 pound sausage (i used spicy mexican chorizo)
4-6 - russet potatoes--chopped
1 - onion--chopped
1/4 cup bacon, cooked and crumbled
2 tablespoons minced garlic or 3-4 cloves
32 ounces chicken broth
1 cup kale or chard
1 cup heavy cream
2 tablespoons flour

How To Make zuppa toscana

Step 1

Brown sausage and cut in half lengthwise then cut into slices.

Step 2

Place all ingredients onto crockpot except for flour, cream, bacon and Kale.
Step 3

Add water to cover and cook on Low for 5-6 hours or on high for 3-4 hours.
Step 4

Mix four into cream and add to crock pot along with the kale. Cook for an additional 30 minutes on high.
Step 5

Add salt and pepper and a little cayenne to taste. I serve with a dollop of sour cream or a drizzle of good olive oil. Sprinkle the bacon on the top along with some green onion tops. YUM!
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