Description
The most delicious soup I have ever tasted, this Zuppa Toscana actually surpasses the Italian restaurant version.
Ingredients
Scale
- 1/2 pound Italian Sausage ( I used Jimmy Dean)
- 2 russet potatoes, skin on, cut into medium cubes
- 2 cups fresh kale, stems removed
- 1/2 onion, chopped
- 2–3 garlic cloves, minced
- 1 teaspoon olive oil
- 2 slices bacon, cooked and crumbled
- 16-oz. chicken stock
- 1/4 cup heavy whipping cream
- 1/3 cup whole milk
- 1 teaspoon dried oregano
- 1/2 cup water, if needed
- shaved Parmesan, optional
Instructions
- Cook the sausage in a skillet on medium-high heat with the olive oil.
- Add onion and stir. Cook for 1 minute, then add the garlic and stir. Cook until the onions are soft and fragrant.
- Add the sausage mixture, chicken stock, oregano and potatoes to the slow cooker. Stir. Add a small of amount of water, if needed, to make sure the potatoes are completely covered.
- Cook for 3-4 hours on HIGH, 7-8 hours on LOW.
- Add the bacon, cream, milk, and kale. Cook for 5-10 minutes or until the kale is wilted.
- Serve with shaved Parmesan cheese, if desired. Tastes great in bread bowls.