Zuppa Toscana (Thick)

15
Elizabeth Lancaster

By
@SimplyfromScratch2037

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
8-10 people
Prep:
1 Hr
Cook:
5 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 1/2 lb
    hot and spicy Italian sausage
  • 1/2 lb
    regular or sweet Italian sausage
  • 1/2 c
    real bacon (chopped)
  • 1 small
    onion (minced)
  • 2 clove
    garlic (minced)
  • 32 oz
    chicken broth
  • ·
    water
  • 4 large
    potatoes (cubed)
  • ADD THE FOLLOWING IN THE LAST 30 MINS BEFORE SERVING

  • 1/2 bunch
    kale (or Swiss chard), de-stem & cut/torn into bite-sized pieces
  • 2-3 Tbsp
    all-purpose flour
  • 2 c
    heavy cream
  • ·
    salt and pepper, to taste

How to Make Zuppa Toscana (Thick)

Step-by-Step

  1. You can do one of two ways, Crock Pot or Dutch oven.
  2. Brown sausage in skillet. Add garlic and onion. Saute until golden brown.
  3. 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.
  4. 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.
  5. 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!

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About Zuppa Toscana (Thick)




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