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Zuppa Toscana
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 8
Ingredients
- 28 oz. chicken broth
- 3 cups water
- 24 oz. spicy Italian sausage, cooked and crumbled
- 8 slices bacon, cooked and crumbled
- 5 medium russet potatoes, cut into 1/8 -1/4 inch slices
- 1/2 large onion, diced
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. red pepper flakes (optional)
- 1 cup heavy whipping cream
- 2 cups kale, chopped
Instructions
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Cook and crumble your bacon and sausage.
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Dice half of a large onion.
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Place all ingredients except for kale and heavy cream into a large crock pot.
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Cook on low for 7-8 hours or until potatoes are tender.
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Chop up your kale and add it to the soup. Cook for an additional 30 minutes.
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Stir in the heavy cream and heat for about five minutes and serve.
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You can add grated or shredded Parmesan cheese on top for extra flavor.