How to make zuppa toscana



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First off, you should gather all of your ingredients. You won't need the cream, kale, or flour till later.

Chop the sausages (it's easier to chop them while they're still a little frozen) and brown them in a saute pan on medium high heat.

Once brown, place them on a separate plate to drain. Drain most of the remaining oil from the pan, but not all.

Saute the onion and the garlic in the pan until cooked, but not brown.

Scrub and chop your potatoes and place them into the crock-pot.

Add the onion, garlic, sausages, and chicken broth to the pot. Add a pinch of salt to flavor if desired, (highly recommended).

Cover and cook on high for 3-4 hours until potatoes are done.

30 minutes before serving, combine flour and cream in a small bowl to remove chunks.

Add cream and flour mixture with kale to the soup and cook for another 30 minutes on high.

Serve with garlic bread if you'd like and enjoy!


Watch the video: Zuppa Toscana


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