Zuppa Toscana

Image ~ ~ sterlingpettygrove

Bring on the snow and bring on the comfort food. Verbier is getting snow this weekend and the Berglunds are celebrating by; lighting the fire, staying  in our jammies and snuggling up with a big ‘smell good’ pot of Zuppa Toscana. Happy snowy weekend friends!

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The classic zuppa toscana soup, in slow cooker form! I don’t have a slow cooker, but my big cast iron pot on the stove works perfectly.
INGREDIENTS
    • 1 lb ground Hot Italian sausage or use a local swiss sausage and add cayenne and chile powder when you are browning your sausage
    • 6 good sized Potatoes, diced
    • 2 large cloves garlic, minced
    • 1 onion finely chopped
    • 4 cups chicken stock
    • 1 bunch kale, de-stemmed and torn into bite sized pieces
    • 1 cup heavy cream
    • 2 Tbsp flour
    • Salt and pepper, to taste
    • Pinch of red pepper flakes, optional
INSTRUCTIONS
  1. Heat large saute pan over medium high heat and brown sausage.
  2. Add minced garlic and stir to combine.
  3. Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
  4. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
  5. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
  6. BEFORE SERVING:
  7. Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
  8. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
  9.  Season according to your tastes, and serve.
Serve with-
a nice crusty bread

 

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