Slow Cooker Zuppa Toscana Soup
Get out your slow cooker, this Zuppa Toscana soup recipe is calling your name! Whenever I go to Olive Garden I always order the zuppa toscana soup.
Ingredients
- 6 slices cooked bacon chopped
- 1 tsp of oil
- 1 pound of Italian/spicy ground sausage
- 1 cup onion diced
- 2 cloves garlic minced
- 2 tsp salt divided
- 1 ½ tsp black pepper divided
- 4 cups russet potatoes chopped into one inch pieces
- 6 cups beef stock
- 2 cups water
- ¼ tsp paprika
- ¼ tsp sage
- 4 cups kale chopped and de-stalked
- Grated Parmesan cheese
- 1 cup cream
- Optional: Red pepper flakes for extra spice
Instructions
- Place oil in a large pan over medium high heat until the oil is hot. Add sausage and brown, 4-6 minutes, stirring occasionally. Lower heat to medium. Add 1 teaspoon of salt, ½ teaspoon of black pepper, and onions, continue stirring until onions are translucent. Add garlic, cook for an additional 30 seconds. Remove from heat. (Optional: drain fat)
- Set aside kale, Parmesan cheese and cream. Add everything else into the slow cooker. Cook on low for 6-8 hours or high for 4 hours.
- 20 minutes before your zuppa toscana soup is done, add in kale; turn slow cooker to low if it is not already
- Before serving, add in Parmesan cheese and cream, stir and let sit for 3 minutes; serve