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.
� 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.
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.
