Zuppa Toscana
Submitted by: Shelly Eddy Lot #643
Course
Main Dish
Ingredients
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
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.