Zuppa Toscana

Zuppa Toscana

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I tried a few of the posted recipes for this soup and did some of my own tweaking...it's good now!


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30 Min
6 Hr
Slow Cooker Crock Pot


  • 1 lb
    sausage (i used spicy mexican chorizo)
  • 4-6
    russet potatoes--chopped
  • 1
  • 1/4 c
    bacon, cooked and crumbled
  • 2 Tbsp
    minced garlic or 3-4 cloves
  • 32 oz
    chicken broth
  • 1 c
    kale or chard
  • 1 c
    heavy cream
  • 2 Tbsp

How to Make Zuppa Toscana


  1. Brown sausage and cut in half lengthwise then cut into slices.
  2. Place all ingredients onto crockpot except for flour, cream, bacon and Kale.
  3. Add water to cover and cook on Low for 5-6 hours or on high for 3-4 hours.
  4. Mix four into cream and add to crock pot along with the kale. Cook for an additional 30 minutes on high.
  5. Add salt and pepper and a little cayenne to taste. I serve with a dollop of sour cream or a drizzle of good olive oil. Sprinkle the bacon on the top along with some green onion tops.

Printable Recipe Card

About Zuppa Toscana

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: Italian
Other Tag: For Kids
Hashtag: #copycat recipe

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