Zuppa Toscana

Zuppa Toscana


•  1 lb. Italian sausage links, hot or sweet
•  4-6 Russet potatoes, chopped
•  1 Medium onion, chopped
•  ¼ cup Real bacon pieces
•  3-4 Garlic cloves, minced
•  32 oz. Chicken broth
•  1 cup Kale or Swiss chard, chopped
•  1 cup Heavy whipping cream
•  2 tbs Flour
•  salt, pepper, and cayenne for seasoning


Brown sausage links in a sauté pan.
Cut sausage in half lengthwise, then slice into ½" pieces.
Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough chicken broth to cover the vegetables and meat.
Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft, adding additional chicken broth as needed.
Mix flour into cream removing lumps.
Add cream and chopped greens to the crock pot, stir.
Cook on high 30 minutes, until broth thickens slightly.
Add salt, pepper, and cayenne to taste.

Last Updated 23-Nov-2020