Thursday, February 12, 2009

Zuppa Toscanna

2 lb. hot Italian sausage
2 cans of sliced potatoes, drained
2 bunches escarole
4 cups chicken broth
1 quart half and half
salt and pepper to taste
In a skillet brown sausage in a tablespoon of oil oil. Remove from pan and slice. Add sausage, potatoes and half and half to a crockpot. Boil green just until they are wilted. Add to crockpot. Season with salt and pepper. Towards the end of cooking my soup was a bit thin so i removed some of the liquid, into a bowl, whisked in 2 T of corn starch and then added it back in. Serve with grated cheese.


Lara said...

I love Zuppa Toscana! I'll have to try your version sometime.

Harmony said...

I love soup! This soup is so filling. I usually need bread or crackers with soup but this soup was really filling.