Stove Top Recipe – Slow Cooker Recipe
Zuppa Toscana Soup is a traditional Italian Tuscan soup that originated in Tuscany. Both of my daughters love to go to the Olive Garden Restaurant to enjoy the all you can eat soup, salad, and bread menu item. Their favorite soups to order are this Zuppa Toscana and the Pasta e Fagioli Soup. The Zuppa Toscana is a sausage, bacon, and potato soup with greens. It is very tasty and comforting on a chilly day.
My daughter slightly adapted the below recipe from several copy cat versions of the Olive Garden’s famous Zuppa Toscana Soup and made the soup to her taste. This is a very simple and easy-to-make version that is also delicious. Her whole family enjoyed this soup as it is very simple and satisfying. They proclaimed that this recipe very closely matches what the Olive Garden restaurant serves.
Stove Top: 40 to 60 minutes
Slow Cooker: 8 hours on low
- 1 1/2 to 2 pounds mild Italian sausage*
- 4 to 5 slices bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 large potatoes (Russet or Yukon Gold), peeled and sliced into coin-size chunks
- 2 large carrots, peeled and cut into large 1-inch chunks (optional)
- 1 (32-ounce) container chicken stock or broth**
- 2 to 3 cups water
- 3 cups kale leaves (stem removed and torn into small pieces)***
- 1 cup heavy whipping cream
- Salt and pepper to taste
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In a large soup pot or Dutch oven over medium-high heat, add the Italian sausage and saute until brown.
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When the sausage is almost done browning, add the bacon and continuing sauteing until the sausage is completely browned and the bacon is partially cooked; drain off the fat and discard. Add the onions and garlic and cook until the onions are translucent.
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Add the potatoes, carrots, chicken broth/stock, and enough water to completely cover the ingredients. Stir well and let cook just until the soup comes to a boil. Reduce heat to medium low and let simmer approximately 40 to 60 minutes.
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When the soup is ready to serve and the potatoes have softened, stir in the kale and heavy cream; continue cooking until the kale has softened. Salt and pepper to taste.
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Serve soup in individual soup bowls. Enjoy!
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Serves many.
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Preheat the Slow Cooker (Crock Pot).
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In a large frying pan over medium-high heat, add the Italian sausage and saute until brown. When the sausage is almost done browning, add the bacon and continuing sauteing until the sausage is completely browned and the bacon is partially cooked; drain off the fat and discard. Add the onions and garlic and cook until the onions are translucent.
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Transfer the sausage mixture to the preheated Slow Cooker. Add the potatoes, carrots, chicken broth/stock, and enough water to completely cover the ingredients. Stir well and cover with a lid.
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Cook on high heat for 4 hours or on low heat for 8 hours.
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When the soup is ready to serve and the potatoes are softened, stir in the kale and heavy cream; continue cooking until the kale has softened. Salt and pepper to taste.
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Serve soup in individual soup bowls. Enjoy!
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Serves many.
* I purchased ground Italian sausage and broke it up like hamburger when browning.
** Learn how easy it is to make homemade Chicken Stock - Basic Chicken Stock.
*** Can substitute Swiss Chard.
Categories:
Ground Pork & Sausage Recipes Italian Recipes Kale Recipes Potatoes Slow Cooker Pork Recipes Slow Cooker Soup Recipes Soup, Stew, Chili & Chowder Recipes