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Toscana Soup

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A cozy, hands-off version of Zuppa Toscana that combines spicy Italian sausage, bacon, potatoes, kale, and a splash of cream for a rich finish.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 32 oz low-sodium chicken stock or broth Low-sodium lets you control final seasoning.
  • 3 cups water
  • 24 oz spicy Italian sausage, cooked and crumbled Substitute mild if you prefer less heat.
  • 8 slices bacon, cooked and crumbled Pancetta or smoked ham works too.
  • 5 medium russet potatoes, cut into 1/8–1/4 inch slices Thin slices cook evenly in the slow cooker.
  • 1/2 large onion, diced
  • 2–3 cloves garlic, minced
  • 2 tsp red pepper flakes (optional) For added heat.
  • Salt and pepper to taste
  • 2 cups kale, chopped Tuscan kale or curly kale both work; remove thick stems.
  • 1 cup heavy whipping cream For richness; see substitutions below.

Method
 

Preparation
  1. Brown the spicy Italian sausage in a skillet until cooked through. Drain excess fat.
  2. Cook the bacon until crisp and crumble it.
  3. Layer the slow cooker: Add the low-sodium chicken stock, water, sliced potatoes, diced onion, minced garlic, red pepper flakes (if using), cooked sausage, and crumbled bacon into a large slow cooker. Season lightly with salt and pepper.
Cooking
  1. Cover and cook on LOW for 7–8 hours, or until potatoes are fork-tender and flavors have melded.
  2. Stir in the chopped kale. Replace the lid and cook for an additional 30 minutes on LOW.
  3. Pour in the heavy whipping cream and stir gently. Let the soup heat through for about 5 minutes—do not boil once the cream is added to avoid separation.
Serving
  1. Ladle into bowls and optionally top with grated Parmesan cheese and extra black pepper.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g

Notes

For a lighter finish, substitute heavy cream with half-and-half or whole milk plus a tablespoon of butter. To make it gluten-free, ensure your sausage and broth are gluten-free.
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