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Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup, by , is from The Free Christian Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Linda Rigel
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Italian sausage, cut in half lengthwise then cut into bite size pieces (Can use spicy, I did not)
4 - 6 russet potatoes, chopped
1 onion, chopped
¼ c. real bacon pieces, cooked
2 T. minced garlic
32 oz. chicken broth
1 c. Kale or Swiss chard, chopped
1 c. heavy cream (I used half & half)
2 T. flour
Directions:
Directions:
Brown sausage. Place sausage, broth, garlic, potatoes & onion in slow cooker with enough water to just cover. Cook 3 - 4 hours on high or 5 - 6 hours on low until tender. 30 minutes before serving mix flour into cream (be sure to get lumps out). Add to slow cooker along with kale & bacon. Stir & cook on high 30 minutes until thickened slightly. Add salt, pepper & cayenne pepper if wanted.

 

 

 

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