Little did I know being the Pinterest addict that I am, I had already pinned this recipe months ago. Ha! Well I found two ways to make Zuppa Toscana, over the stove and in the crockpot. I opted to try the crockpot method and followed this recipe from 365 Days of Slowcooking and did some changes of my own. I'll note what I did differently with the recipe ingredients/directions.
This turned out SO yummy that I can't wait to make it again and I got the approval from the hubby and lil booger. I'll probably try the stovetop method the next time and see if there is a difference but I think it'll turn up the same results.
Enjoy this recipe as did I...HAPPY EATING!
CROCKPOT ZUPPA TOSCANA
1 lb bulk Italian sausage, browned and drained (I used 2lbs of sausage instead)
2 cans chicken broth
1 cup water
1/4 cup onion, chopped
3 large russet potatoes, cubed
1 garlic clove, minced
Bacon bits (I chopped up & browned one package of bacon instead. Who doesn't love bacon anyway)
1 cup whipping cream
Place Italian sausage, chicken broth, garlic, potatoes and onion in slow cooker. Cover and cook on HIGH for 3-4 hours until potatoes are cooked and soft. Add desired amount of bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese; serve with fresh bread. Makes 8 servings.