Slow Cooker Zuppa Toscana - Cooking With Nadine

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Wednesday, April 24, 2019

Slow Cooker Zuppa Toscana



Slow Cooker Zuppa Toscana | The Chunky Chef | The classic zuppa toscana soup, in slow cooker form! It tastes WAY better than Olive Garden's, and is sure to be a crowd pleaser!

Slow Cooker Zuppa Toscana | The Chunky Chef | The classic zuppa toscana soup, in slow cooker form! It tastes WAY better than Olive Garden's, and is sure to be a crowd pleaser!

INGREDIENTS

  • 1 lb ground spicy Italian sausage (mild can be substituted)
  • 8 slices bacon, diced
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic minced
  • 2 Tbsp flour (cornstarch can be substituted)
  • 32 oz chicken stock
  • 4 large russet potatoes, peeled and diced into 1/2 inch pieces
  • 1 cup heavy cream
  • 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
  • Salt and pepper, to taste
  • Pinch of red pepper flakes. optional

INSTRUCTIONS

  1. Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate.
  2. Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease.
  3. Add onion to pot and cook 5 minutes, adding garlic the last minute.  

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