Zuppa Toscana

When I lived in Honduras, people ate soup frequently throughout the year - even though it was always very hot outside. Whenever anyone served us soup, they would usually make a joke about who was going to start sweating first. Here in the states, soup is more of a fall or winter dish. I guess sweating just isn't as well-accepted as part of everyday life.

Anyway, my brother and sister-in-law eat soup a lot. This is one of the recipes that they sent when I asked them for some of their best recipes. We also enjoyed it quite a bit.

Preparation Time: 20 minutes

Cooking Time: 4-6 hours

Serves: 6 people

5 cups chicken broth 

2 cups whipping cream (I prefer evaporated milk)

1/2 - 1 tsp red pepper flakes

salt and pepper to taste

1 small onion, diced

1/2 lb bacon, cooked and crumbled

4 to 5 cups chopped kale or spinach

3 to 4 potatoes, washed and cut into small chunks

1 lb mild Italian ground sausage

Cook bacon, cool and crumble into small pieces. Chop vegetables. Place everything in a slow cooker and cook on low for 6-8 hours.