Zuppa Toscana/Pic

[Roxy15]

Zuppa Toscana:

 

1 lb. Hot Italian Sausage-(Links Or Ground)
4-6 Russet Potatoes, Chopped 

1 Onion, Chopped
1/4 Cup REAL Bacon Pieces Or Chopped Pre-Cooked Bacon
2 T. Minced Garlic-(About 3-4 Cloves)
32-oz. Chicken Broth

1 Cup Kale Ir Swiss Chard, Chopped

1 Cup Heavy Whipping Cream
2 T, Flour

 

1. Brown sausage in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3 hours (low 5 hours) until potatoes are soft.

 

30 Minutes Before Serving:

5. Mix flour into cream removing lumps.

6. Add cream, kale, and bacon to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste;

6-8 servings