Crockpot Zuppa Toscana

Sometimes I’m in the mood for a meaty, creamy soup and this fits the bill.  It is a little time consuming for a crockpot meal, but worth the effort!  N and I cook up the bacon and sausage and get everything ready to go the night before.  I use scissors to cut the bacon, which I find a lot quicker than trying to cut it with a knife.

This is another been-making-it-since-college meal and it goes great with a panini or some crusty bread.

Crockpot Zuppa Toscana Recipe

1 lb. sausage

2 large baking potatoes

1 large onion, chopped

1/4 c bacon (or more…)

2 garlic cloves, minced

16 oz chicken broth

1 qt water

2 c kale (or spinach)

1 c heavy whipping cream


To Do:

Brown the sausage and cook the bacon.  Add everything except the kale and whipping cream to the crockpot.  Cook on high for 3 – 4 hours.  Add kale and whipping cream for last 5 minutes of cooking.


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