Hello. In the Kitchen with Sharon this week is my friend Shelba Grim with her recipe for Zuppa Tuscana Soup.
I have known Shelba for 30 years or more as she worked at The Times Gazette and was at the Greenfield Daily Times a long time. Every time she wanted to retire we talked her out of it. We loved Shelba. She is the best.
Shelba is one of those that if you ask her to get involved with something, she goes over the top. Shelba is the hardest working lady I know. She is always involved in everything in the community, and she is a great cook and baker. She graciously shared this wonderful recipe with all of us.
Thank you so much Shelba for sharing this great recipe with all of us, and please keep them coming.
Anyone that wishes to share their recipe, please email me at email@example.com and I will be glad to have you In The Kitchen with Sharon.
Zuppa Tuscana Soup
1 lb. Italian sausages
4-6 russet potatoes
chopped 1 onion
chopped real bacon pieces (optional) ( I don’t use this)
2 Tbsp. minced garlic
32 oz. chicken broth
1 cup kale, chopped
1 cup heavy whipping cream
2 Tbsp. flour
Brown sausage links in a saute pan. Cut links in half lengthwise, then cut slices.
Place sausage, chicken broth, garlic, potatoes and onion in a slow cooker. Add just enough water to cover the vegetables and meat. Cook on high three to four hours, or low five to six hours, until potatoes are soft.
Thirty 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. Best soup is even better the next day.
I cook mine on the stove top. First step, I cook about 20 minutes or until potatoes are soft.
Then I add the flour and cream mixture, stirring until incorporated. Then the kale. I use more than a cup as we love kale. You can substitute spinach and it is delicious.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef. She can be reached at 937-393-3456.