Zuppa toscana is a rich and creamy, filling soup that’s absolutely bursting with flavor. As the weather starts to get cooler, we all turn to hearty and rich soups. Loaded with bacon, sausage, potatoes, and kale (spinach). This one won’t disappoint! 

Prep Time: 15 minutes

Cook Time: 3-4 hours on low in a slow cooker, 30 minutes in a Dutch oven.

Serves: 5-6

Ingredients:

1 lb. loose Italian sausage

1/2 C. real bacon pieces or (4 to 5 slices of chopped bacon)

4-6 russet potatoes, chopped into ½ cubes

1 onion, chopped

2 T. minced garlic, 3 to 4 cloves

32 oz. chicken broth, more or less

1 C. chopped kale, Swiss chard or spinach

1/2 C. heavy cream or whole milk

1-2 T. flour

Salt and pepper to taste

1/4 tsp. red pepper flakes

What to do:

Brown loose sausage and bacon in a sauté pan. Drain off most of the oil and fat.

Place sausage, bacon, chicken broth, garlic, potatoes and onion in the slow cooker. Add just enough chicken stock to cover the vegetables and meat.

Cook on high 3-4 hour (low 5-6) until potatoes are soft.

30 minutes before serving, mix flour into cream removing lumps. If you like your soup thicker, add more of the flour mixer.

Add cream mixture and kale to the crock pot and stir. Cook on high for an additional 30 minutes or until broth thickens slightly. Add red pepper flakes to taste.

Christina’s Notes:

This dish can be done in a Dutch oven or large stock pot easily. Just cook on medium high until the potatoes are done and continue to follow the rest of the recipe.