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Crockpot Zuppa Toscana

This Slow Cooker Zuppa Toscana is exactly what you need for those winter days.
Prep Time30 minutes
Active Time6 hours
Course: Soup
Yield: 6

Materials

  • 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!