ZUPPA TOSCANA (THICK)

Zuppa Toscana (Thick) image

Provided by Elizabeth Lancaster

Time 6h

Number Of Ingredients 13

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1/2 lb hot and spicy Italian sausage
1/2 lb regular or sweet Italian sausage
1/2 c real bacon (chopped)
1 small onion (minced)
2 clove garlic (minced)
32 oz chicken broth
water
4 large potatoes (cubed)
ADD THE FOLLOWING IN THE LAST 30 MINS BEFORE SERVING
1/2 bunch kale (or Swiss chard), de-stem & cut/torn into bite-sized pieces
2-3 Tbsp all-purpose flour
2 c heavy cream
salt and pepper, to taste

Steps:

1. You can do one of two ways, Crock Pot or Dutch oven.
2. Brown sausage in skillet. Add garlic and onion. Saute until golden brown.
3. Add chicken broth, cubed potatoes, and bacon. Add just enough water to cover the vegetables and meat. If using a Crock Pot, cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
4. 30 minutes before serving: Mix flour into cream removing lumps. Add cream and kale to the Crock Pot; stir. Cook on high (Crock Pot) 30 minutes or stovetop on med/high (stirring constantly) until broth thickens slightly. Add salt and pepper.
5. Like I said, this recipe I have adapted for my family (we like thicker soups). If you prefer your soup more watery, add equal amounts of broth and water until you reach the thickness your family desires! Serve with breadsticks and enjoy!