What Makes This Recipe So Good
A more traditional version of our wildly popular Whole30 zuppa, this zuppa toscana uses rich heavy cream, Italian sausage, yellow potatoes, kale, and bacon, creating an amazing, filling one-pot meal that everyone in the house will LOVE.It’s a fantastic meal prep option, and you can easily double or triple it to feed the family for the week. Zuppa refrigerates and reheats really well. Just store it in an airtight container in the fridge and reheat it on the stovetop or in the microwave when you’re ready to eat.
Chef’s Tips
Make sure you wait until the very, very end to add the kale. If it cooks too long, it’ll become super slimy and unpleasant. It should only be cooked a few minutes, just until it’s bright green and a little soft.If you’re not big on heat, leave out the crushed red pepper flakes but keep everything else the same. The zuppa toscana will still be unbelievably delicious, I promise you – it just won’t have that little pop of spice.Just like our other zuppa toscana recipes, you can absolutely make this one in the Crockpot. Cook the sausage, bacon, onions, and garlic on the stove as instructed below. From there, add everything but the bacon, heavy cream, salt, pepper, and kale to the slow cooker. Cook 3 hours on high or 6 hours on low. When the cook time’s up, stir in the heavy cream and kale and let the zuppa cook (covered) in the slow cooker for 15 minutes, then stir in the bacon, season with salt and pepper, and serve.
Other Tasty Soup Recipes to Carry You Through Winter
Buffalo Chicken SoupCreamy Cajun Chicken Soup15 Bean SoupCreamy Cajun Chicken Pasta SoupItalian Meatball Soup with Homemade MeatballsInstant Pot Chicken and Rice SoupHot Dog Soup
