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Zuppa Toscano Recipe

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This recipe for Zuppa Toscano, by , is from Crafton Hills College Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Meridyth McLaren


1 pound Italian sausage
4-6 russet potatoes, cut into bite-sized cubes
1 onion, chopped
2 tablespoons garlic, minced
32 ounces chicken broth
1/2 - 1 bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
1 cup heavy whipping cream
2 tablespoons flour
Salt and pepper to taste
Cayenne pepper to taste
1/4 cup bacon, cooked and chopped (as garnish)

1. Brown sausage.

2. If using links, cut in half lengthwise, then cut slices.

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

4. Cook until potatoes are soft. (for crockpot - high 3-4 hours, low 5-6 hours).

30 minutes before serving (if using crockpot)/ once potatoes are cooked (for stovetop):

5. Mix flour into cream removing lumps.

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

7. Cook until kale is softened and broth thickens slightly.

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

9. Top with bacon immediately before serving/serve with a warm, crusty bread!

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