Crockpot Zuppa Toscana
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Prep Time
30 Minutes -
Cook Time
360 Minutes -
Servings
6
Ingredients
- 5-7 slices bacon, cut into ½ inch pieces
- 1 (16 oz) package Italian sausage
- 1 large yellow onion, diced
- 1 tablespoon minced garlic
- 1 (32-ounce) container 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 heavy cream3 cups chopped kale with stems removed
- Grated Parmesan for topping
Directions
- 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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