Zuppa Toscana

Roxy15

Roxy15

All-Conference
Zuppa Toscana:

3 Cans-(14-oz. Each)-Chicken Broth

2 Cups Whipping Cream

Red Pepper Flakes, To Taste

Salt & Pepper, To Taste

1 Small Onion, Diced, Sautéed

1/2 Pkg. Bacon, Cooked & Crumbled

4-5 Cups Chopped Kale

1 lb. Johnsonville Mild Italian Ground Sausage

3-4 Potatoes, Scrubbed & Cut Into Slices Or Small Chunks-(Skins Left On)

Heat a fry pan to about medium heat. Shape the sausage into small rounds and brown stirring frequently. Then remove to a plate lined with paper towels to de-grease.

Put everything except for the potatoes together in a large Crockpot and cook on high for 3-4 hours. Add potatoes the last 40-60 minutes

***If you add them too soon they will get soggy.

 
I have a very similar recipe to this, same name. I make it on the stove top instead of the crock pot. It's pretty good:

Zuppa Toscana Soup

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes

¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic for 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Serve warm with Rosemary Bread.

 
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