My favorite soup of all time is Zuppa Toscana Soup. You may have heard of it or even had the Olive Garden version of the soup. This flavor of this soup is amazing and I do a happy dance whenever I eat a bowl. Because the weather has been cold and snowy on the East Coast, I decided to whip up some of this comfort soup. If you’ve never had Zuppa Toscana soup, you will love it.
I use ground pork in the soup, which adds additional flavor, but if you’re not a pork eater, you can try a flavored chicken sausage! I hope you enjoy Zuppa Toscana soup as much as I do and it becomes a winter staple in your house.
- 1 lb spicy pork breakfast sausage
- 4-6 Russet potatoes, cut into small cubes
- 1 small onion, chopped
- 5-6 slices bacon (optional)
- 2 cloves minced garlic
- 32 oz chicken broth
- 2 bunches kale
- 1 cup heavy cream
- 2 tbsp flour
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
Sauté sausage in a pan and crumble while cooking. While the sausage is sauteing, cook the bacon. Once the bacon is finished, crumble it into little pieces.
Once the sausage has finished cooking, place the sausage, potatoes, bacon, garlic, onions, red pepper flakes and Italian season in the slow cooker.
Pour the chicken broth on top of the vegetables and meat. Add just enough water to cover the vegetables and meat. If you want more broth, you can add more water, just make sure to adjust your seasonings to taste, to accommodate the extra broth.
Cook on high in the slow cooker for 4 hours or low for 6 hours.
30 minutes before serving, mix the flour into heavy cream, removing the lumps and add to the crockpot.
Tear the kale into pieces and rinse. Add the kale to the crockpot and stir it up. Cook on high for 30 minutes or until the broth thickens slightly.
This soup is best served with warm garlic bread. Enjoy!