1 lb Italian sausage (very easy to make from scratch and it’s $2 lb cheaper)
½ cup water
1 small white onion
8 oz kale or spinach
4 small yellow or gold potatoes
½ cup flour
2 medium zucchini
Spices of your choice, mine were:
2 tbs calabrian chilies
3 tsp onion powder (I was out of fresh garlic or 6 cloves would have been the move)
2 tsp onion powder
2 tsp oregano
1 tsp basil
Salt & pepper to taste
2 cups chicken stock
2 cups half & half
1 lb baby spinach or kale
6 oz fontina/ low moisture moz + sharp provolone/ your favorite
**RECIPE**
Add the sausage and water to a pot, then set heat to medium high. Break it up as it starts to render out. Slice the onion with the grain, add to pot. Add sliced potatoes, yellow or gold. As the onion gets translucent and the water evaporates, go down to medium low. Add spices and garlic. Once the garlic is fragrant, add flour and cook for a few minutes. Add chicken stock and half & half at a 1:1 ratio. It should be like a very thick pot pie. The zucchini will bring more liquid, don’t fret! Once you’ve gotten to a nice thickness, add in the greens. Cook until wilted. I regret using 8 oz, 16 would be great. Add fresh parsley and the zucchini. I made sure to match the size of the zucchini & potatoes, for uniform bites. Top with 6 oz of cheese. Bake 400°F for 40 minutes, finish under broiler until brown. While fantastic on its own, the garlic bread slapped.
**Edit** Totally forgot to type the roux bit but added it now. Happy eating if anyone makes this
Cherrycokes on
Zuppa Toscana is my favorite soup, Im going to have to try this!
2 Comments
**INGREDIENTS**
1 lb Italian sausage (very easy to make from scratch and it’s $2 lb cheaper)
½ cup water
1 small white onion
8 oz kale or spinach
4 small yellow or gold potatoes
½ cup flour
2 medium zucchini
Spices of your choice, mine were:
2 tbs calabrian chilies
3 tsp onion powder (I was out of fresh garlic or 6 cloves would have been the move)
2 tsp onion powder
2 tsp oregano
1 tsp basil
Salt & pepper to taste
2 cups chicken stock
2 cups half & half
1 lb baby spinach or kale
6 oz fontina/ low moisture moz + sharp provolone/ your favorite
**RECIPE**
Add the sausage and water to a pot, then set heat to medium high. Break it up as it starts to render out. Slice the onion with the grain, add to pot. Add sliced potatoes, yellow or gold. As the onion gets translucent and the water evaporates, go down to medium low. Add spices and garlic. Once the garlic is fragrant, add flour and cook for a few minutes. Add chicken stock and half & half at a 1:1 ratio. It should be like a very thick pot pie. The zucchini will bring more liquid, don’t fret! Once you’ve gotten to a nice thickness, add in the greens. Cook until wilted. I regret using 8 oz, 16 would be great. Add fresh parsley and the zucchini. I made sure to match the size of the zucchini & potatoes, for uniform bites. Top with 6 oz of cheese. Bake 400°F for 40 minutes, finish under broiler until brown. While fantastic on its own, the garlic bread slapped.
**Edit** Totally forgot to type the roux bit but added it now. Happy eating if anyone makes this
Zuppa Toscana is my favorite soup, Im going to have to try this!