Zuppa Toscana Soup

Hi friends! I hope your November and fall season is kicking off with some lovely cooler weather.

We’ve been fairly busy, it’s just that kind of time in our lives where we are hectic with no time for dinner making most days. I’m truly winging it most nights.

Insert easy crockpot meals that are super satisfying and easy. This Zuppa Toscana Soup is very similar to the one you’d find at Olive Garden.

I was able to throw it together really quickly and then it was a quick task to add the cream once we got home from the gym and voila! Time to eat.

Zuppa Toscana Soup

Print Recipe

Soup

Zuppa Toscana Soup

Author: Jessica Cooking Method: Crockpot, Stove Top Cuisine: Italian Courses: Soup Recipe Keys: S Soup

Difficulty: Beginner Servings: 10 Best Season: Fall

Ingredients

Servings

• ¹⁄₂ pound Bacon
• 1 quart Chicken Broth
• 2 cups heavy cream
• 1 pound Sweet Italian Sausage
• 4 russet potatoes
• 1 onion (diced)
• 2 cloves garlic (minced)
• 2 ¹⁄₂ cups kale (chopped)
• salt & pepper (to taste)

Instructions

1. Chop the bacon up and cook in a deep pot with the ground sausage, break up and crumble as you cook. Towards the end when they're fairly cooked through, add diced onion, kale and garlic to pot and cook in juices. Once the kale is wilted, Drain grease.

2. Skin potatoes and slice into fourths, then slice into 1/4 in thick slices. Add potatoes to bottom of crockpot.

3. Add sausage mixture over the top of the potatoes in the crockpot. Pour chicken broth over everything. Salt & Pepper as wanted and set crockpot to high for 4 hours or low for 8.

4. 30 minutes before eating, add the heavy cream to crockpot and serve with crusty bread.

Keywords: Soup, Italian