Crockpot Zuppa Toscana
Being in the Midwest, we appreciate a good cold weather soup. Nothing better than knowing it’s freezing outside but you have a warm, delicious bowl of soup to cozy up with inside. This Slow Cooker Zuppa Toscana is exactly what you need for those winter days.
What is Zuppa Toscana?
Zuppa Toscana literally means Tuscan Soup. It is simple to make with simple ingredients. A mix of sausage, bacon, garlic, and potatoes and finished with my favorite Hiland Dairy Heavy Cream to make it creamy and add depth to this simple slow cooker soup. The perfect way to finish a cozy soup.
I’ve heard this soup can be spicy?
It can be if you like spicy. All you need to do is use a spicy Italian sausage for your Zuppa Toscana and you have some spice. For me, I’m a wimp with spice so I use the regular Italian sausage to keep it on the mild side. You can make this one all your own depending on your wimp level. The cream balances out the spice very well too which is why it’s a great addition to a spicy soup.
How do you make Zuppa Toscana?
This Slow Cooker Zuppa Toscana Soup is simple to make, the slow cooker does most of the work all day. Start by browning the sausage and bacon then adding the onions and garlic to the same pan. Once that is done, you transfer that mixture to a crockpot and dump everything else in (minus the Hiland Heavy Cream and Kale). Stir it all together and let the slow cooker do its thing all day. About 30 minutes before you are ready to eat, add the Hiland Heavy Cream and Kale and heat until the kale gets soft. Ready to go after that! Simple.
Can I make this on the stove?
You sure can! The only change is you will bring the soup to a low boil for about 15 minutes then move it to low. Once you are close to ready to eat, add the heavy cream and kale and heat until the kale is softened.
What should I top this Slow Cooker Soup with?
My favorite toppings for this Zuppa Toscana soup is shredded parmesan cheese and classic croutons. So good. You can really add any cheese you like and any types of crackers too.
Crockpot Zuppa Toscana Recipe
Crockpot Zuppa Toscana
Ingredients
- 5-7 slices bacon
- 16 ounces Italian sausage
- 1 large yellow onion
- 1 tablespoon minced garlic
- 32 ounces chicken broth
- 2 cups water
- 4 medium size russet potatoes peeled and cut into ½ - 1 inch pieces
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons white sugar
- ¼ teaspoon ground nutmeg
- 2 cups Hiland Dairy Heave Cream
- 3 cups chopped kale stems removed
- grated parmesan cheese
Instructions
- In a large skillet over medium high heat, add the bacon pieces and sausage until sausage is cooked all the way through. Add the chopped onions and garlic and cook for another 2-3 minutes.
- Take the sausage mixture and pour into the Crockpot. Now add the water, chicken broth, potatoes, salt, pepper, and nutmeg. Stir all together and set on low for about 6 hours (or high for 4 hours).
- Once it’s cooked for several hours, add the kale and heavy cream. Stir all together and set the crockpot to high and cook for another 30 minutes.
- I love to serve this topped with shredded parmesan plus croutons or crackers. Super comfy, cozy, and delicious!
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