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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Zuppa Toscana Recipe

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This recipe for Zuppa Toscana is from The Stuckey Family Cookbook (2nd Ed), 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Italian spicy sausage
4-6 potatoes, cut into bite sized pieces
¼ c bacon, cooked and chopped
1 onion, chopped
2 Tbsp garlic, minced or clove
32 oz chicken broth
½ bunch kale (or swiss chard), destemmed/torn into bite-sized pieces
1 c heavy whipping cream
2 Tbsp flour
salt & pepper to taste
cayenne pepper to taste
Directions:
Directions:
Brown sausage links in a sauté pan. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, potatoes, garlic and onions in a crock pot. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving: Mix flour into cream, removing lumps. Add cream and kale to the crock pot, stir. Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper and cayenne to taste. Top with bacon immediately before serving.

 

 

 

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