Cold weather always puts me in the mood for soup. This week I decided to make Zuppa Tuscana. I’ve never tried the soup before, even at Olive Garden. But after seeing the recipe on Pinterest, I decided to try it. As usual, I added some of my own seasonings and had to use bouillon cubes because I forgot to buy chicken broth, but the soup still came out DELISH! It’s now become a winter staple in my house and one of the most request dishes for me to make.
- 1 lb spicy Italian sausage
- 4-6 Russet potatoes, thinly sliced
- 1 small onion chopped
- 5-6 slices of bacon (optional)
- 2 cloves minced garlic
- 32 oz chicken broth or 3 bouillon cubes
- 2 bunches of kale
- 1 cup of heavy cream
- 2 tbsp flour
- 1 tbsp Italian seasoning
- ½ teaspoon red pepper flakes
- Sauté sausage in a pan and crumble while cooking.
- Once the sausage is done, cook the bacon.
- Place sausage, potatoes, chicken broth, bacon, garlic, onions, red pepper flakes and Italian season in the slow cooker.
- Add just enough water to cover the vegetables and meat. (Add more water if you want more broth, but be sure to adjust your seasonings as well to accommodate the extra broth.)
- Cook on high for 3-4 hours or low for 6 hours.
- Thirty minutes before serving, mix the flour into cream removing the lumps and add to the crock pot.
- Tear the kale into pieces and rinse. Add the kale to the crockpot and stir it up.
- Cook on high for 30 minutes or until the broth thickens slightly.
- Serve with garlic bread.
Looking for more soup recipes? Check out my Soup board on Pinterest.
What’s your favorite soup to eat in the winter?