Making Zuppa Toscana Soup Recipe

Making Zuppa Toscana Soup Recipe.
Zuppa Toscana is a traditional Italian Tuscan soup that came from Tuscany. Preferred soups to order are this Zuppa Toscana and the Pasta e Fagioli Soup. The Zuppa Toscana is sausage, bacon, and potato soup with greens. It's extremely delicious and reassuring on a cold day. This is really simple and rewarding.
Yields: serves many
Prep time: 15 min
Stove top cook time: 40 to 60 min
Slow cooker time: 8 hrs on low
Ingredients:
1 1/2 to 2 pounds light Italian sausage
4 to 5 pieces bacon, sliced
3 big Russet or Yukon Gold potatoes, peeled and sliced into coin-size portions
1 medium onion, sliced
2 cloves garlic, minced
3 cups sliced kale leaves (stem gotten rid of and torn into little pieces).
1 (32-ounce) container chicken broth or stock.
2 to 3 cups water.
1 cup heavy light whipping cream.
Salt and pepper to taste.

Directions:
Preheat the Slow Cooker (Crockery Pot).
In a big fry pan over medium-high heat, include the Italian sausage and saute till brown.
When the sausage is practically done browning, bring in the bacon and continuing sauteing till the sausage is totally browned and the bacon is partly prepared; drain off the fat and dispose of.
Bring in the onions and garlic and cook up until the onions are clear.
Transfer the sausage mix to the preheated Slow Cooker. Include the potatoes, chicken broth/stock, and adequate water to entirely cover the components. Stir well and cover with a cover.
Prepare on high heat for 4 hours or on low heat for 8 hours.
When the soup prepares to serve and the potatoes are softened, stir in the kale and whipping cream; continue food preparation till the kale has actually softened. Salt and pepper to taste.
Serve soup in individual soup bowls. Take pleasure in!
Serves lots of.
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