Crockpot Zuppa Toscana
I love soup…any kind, any time! I really like Olive Garden’s Zuppa Toscana soup. I also like making things at home so this is my version of this hearty soup – with a few changes to suit my taste! I hope you enjoy it.
1 Pound bacon, chopped
1 Pound Italian sausage (mild or hot) – crumble if loose/chopped if links
1 Yellow or White Onion, chopped
2 Garlic cloves (finely chopped or 2 Tbs from jar)
3 Potatoes, sliced (skin on or off – usually left on)
4 Cups chicken broth or stock
2 Cups water
2 Bunches chopped kale – remove the stems and chop (1 bunch would be more like the original)
1 Cup heavy cream (I have also used half n half)
Salt and Pepper to taste
Shake or three of red pepper flakes if you want a little heat
~ Cook bacon and sausage until almost done on med high heat. Personally, I like to cook the bacon first to almost crispy then cook the sausage. The bacon is better when it has some stiffness to it.
~ Add onion and garlic, lower heat to medium and cook until onions are soft – Drain when cooked
~ In crock pot, place potatoes, kale, meat mixture, broth and water– cook on high for 4 hours/ low for 6
~ About 30-60 minutes before serving, add cream, salt, pepper and red pepper flakes – stir to mix
Soup makes about 10-12 bowls. Makes just as well on the stove top. Once all items are combined (without cream) drop heat to medium and cook for about an hour. Add cream, salt and pepper about 20 minutes before serving.
Optional Add Ins:
~ Diced Celery – add with onions for soft, with cream for crunchy
~ Diced Potatoes instead of slicing..makes it easier for little ones to eat
~ Spicy Sausage – personal choice
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