Stove Top: 40 to 60 minutes
Slow Cooker: 8 hours on low
In a large soup pot or Dutch oven 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.
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.
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.
Serve soup in individual soup bowls. Enjoy!
Serves many.
Preheat the Slow Cooker (Crock Pot).
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.
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.
Cook on high heat for 4 hours or on low heat for 8 hours.
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.
Serve soup in individual soup bowls. Enjoy!
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.
Zuppa Toscana Soup Recipe: https://whatscookingamerica.net/soup/zuppatoscana-soup.htm