Zuppa Toscana Recipe

Stovetop Method

1. In a large stock pot or dutch oven, cook the bacon over medium heat until crispy. Remove from the pan to a plate lined with paper towel and drain the bacon fat.
2. Add the sausage to the pan and cook until browned. Remove to the plate along with the bacon, then wipe out the dutch oven and add the olive oil.
3. When the oil is hot, add the chopped onion and cook until soft, about 3-5 minutes. Add the garlic and cook while stirring, for another 30 seconds to 1 minute, until fragrant. Add the drained bacon and sausage back into the dutch oven with the onion & garlic.
4. Add the potatoes, chicken broth, water, salt and pepper to the dutch oven or stock pot and bring to a boil. Reduce heat to medium-low and cook for 10-15 minutes until the potatoes are almost tender.
5. Add the kale and simmer for another 5-10 minutes, until the potatoes are soft but not falling apart and the kale is tender. Stir in the cream and heat through, then ladle into bowls and serve with freshly grated Parmesan sprinkled over the top.

Crock Pot Method

1. In a medium pan, cook the bacon over medium heat until crispy. Remove from the pan to the slow cooker with a slotted spoon and drain the bacon fat. Add the sausage to the pan and cook until browned. Remove to the slow cooker along with the bacon.
2. Wipe out the pan and add the olive oil. When the oil is hot, add the chopped onion and cook until soft, about 3-5 minutes. Add the garlic and cook while stirring, for another 30 seconds to 1 minute, until fragrant. Add to the crockpot along with the bacon and sausage.
3. Add the potatoes, chicken broth, water, salt and pepper to the crockpot and cook on low for 5-6 hours or on high for 3-4 hours until potatoes are tender.
4. Add the kale and cream and cook for another 30 minutes until heated through. Ladle into bowls and serve with freshly grated Parmesan sprinkled over the top.