Zuppa Toscana
|
Submitted by: Shelly Eddy Lot #643
- 1 lb hot Italian sausage
- 4-6 Russet Potatoes chopped
- 1 small onion chopped
- 1/4 c REAL bacon pieces (optional)
- 2 tbsp minced garlic
- 32 oz chicken broth
- 1 c Kale or Swiss chard chopped. (I use fresh spinach)
- 1 c heavy whipping cream
- 2 tbsp flour
Servings:
Units:
Submitted by: Shelly Eddy Lot #643
Servings:
Units:
|
|
Instructions
- Brown sausage in a saute pan. (If you use links, cut in half, lengthwise, then cut slices.)
- Place sausage, chicken broth, garlic, potatoes & onion in slow cooker.
- Add just enough water to cover the veggies & meat.
- Cook on high 3-4 hours or 5-6 on low, until potatoes are soft.
- 30 minutes before serving, mix flour into cream removing lumps.
- Add the cream & kale (or spinach) to the crock pot, stir. (I also add a half a block of cream cheese at this time, but totally optional).
- Cook on high for 30 minutes or until broth thickens slightly. Add salt & pepper to taste.