Zuppa Toscana (Thick)
By
Elizabeth Lancaster
@RosemaryRidgeFarms2037
14
My kids LOVE Olive Garden for their soups and breadsticks! But for a family of five that tends to be a bill of $65+ dollars to eat out for one night! I can buy groceries for a week and a half on $65!! So I thought, turn Pandora on and play some authentic Italian music and make some soup and breadsticks. They loved it. It was a major hit! Now I have decided to make more dinner nights fun with playing the theme music of the main dish we are dining on, to have a cultural experience in our own home. I hope the soup is to your liking and you can bring a little Italy home to your dinner table!
Blue Ribbon Recipe
Zuppa Toscana is a soup we love to get at Italian restaurants. This hearty made from scratch recipe is better than what you'll find at that chain restaurant. It's creamy with bits of crunchy, fresh kale in every bite. The sausage adds a spicy kick and there's a hint of smoky flavor from bacon. Serve with garlic bread and you have a comforting Italian meal. We opted to test this recipe in a Crock Pot, but a Dutch oven would be just as easy and delicious.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
8-10 people
Prep:
1 Hr
Cook:
5 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
1/2 lbhot and spicy Italian sausage
-
1/2 lbregular or sweet Italian sausage
-
1/2 creal bacon (chopped)
-
1 smallonion (minced)
-
2 clovegarlic (minced)
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32 ozchicken broth
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·water
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4 largepotatoes (cubed)
-
ADD THE FOLLOWING IN THE LAST 30 MINS BEFORE SERVING
-
1/2 bunchkale (or Swiss chard), de-stem & cut/torn into bite-sized pieces
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2-3 Tbspall-purpose flour
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2 cheavy cream
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·salt and pepper, to taste
How to Make Zuppa Toscana (Thick)
- You can do one of two ways, Crock Pot or Dutch oven.
- Brown sausage in skillet. Add garlic and onion. Saute until golden brown.
- Add chicken broth, cubed potatoes, and bacon. Add just enough water to cover the vegetables and meat. If using a Crock Pot, cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
- 30 minutes before serving:
Mix flour into cream removing lumps. Add cream and kale to the Crock Pot; stir. Cook on high (Crock Pot) 30 minutes or stovetop on med/high (stirring constantly) until broth thickens slightly. Add salt and pepper. - Like I said, this recipe I have adapted for my family (we like thicker soups). If you prefer your soup more watery, add equal amounts of broth and water until you reach the thickness your family desires! Serve with breadsticks and enjoy!
