Crock Pot Zuppa Toscana Soup
This recipe for Crock Pot Zuppa Toscana Soup takes the rich and savory elements of the traditional classic and transforms them into a meal that's easy to make in the slow cooker. With a medley of bacon, Italian sausage, creamy potatoes, and kale, this soup delivers a warm and satisfying meal that's great for any night of the week.
Ingredients
- 8 slices bacon (cooked and chopped)
- 1 lb Italian sausage (cooked into large crumbles)
- 4 medium Yukon gold potatoes (diced)
- 1 cup yellow onion (diced)
- 3 tsp garlic (minced)
- 4 cups chicken broth
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp dried thyme
- 1½ cup heavy cream
- 2 tbs cornstarch
- 2 cups kale (chopped)
- ¼ cup parmesan cheese (for garnish)
Instructions
- In a large skillet over medium-high heat. Add bacon and cook until completely browned. Remove and set aside.
- Drain grease and add ground Italian sausage. Cook until no pink remains and break into large crumbles. Drain fat and add to a 6-quart crock pot.
- Add potatoes, onion, garlic, chicken broth, black pepper, salt, and thyme. Mix until well combined.
- Cover and cook on low for 6-7 hours or low for 3-4 hours. Potatoes should be fork-tender.
- In a small bowl, add heavy cream and cornstarch. Whisk until well combined and pour into the crock pot along with the kale.
- Cover and continue to cook for 30 minutes.
- Stir before serving and garnish with Parmesan cheese. Enjoy!
Nutrition
Calories: 548kcalCarbohydrates: 22gProtein: 17gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 113mgSodium: 1219mgPotassium: 707mgFiber: 3gSugar: 3gVitamin A: 2370IUVitamin C: 36mgCalcium: 144mgIron: 2mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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