How to make ZUPPA TOSCANA soup

ZUPPA TOSCANA soup I love about opening my anterior door to a blast of aroma from a crock pot full of hearty haze. Loaded with link, bacon, potatoes and kale, this Olive Garden echo form is nothing short of assuring.


You ’ll start out with frying the link and bacon in a large skillet until cooked. Add garlic and minced onion and cook an fresh minute.

Drain off grease and transfer the amalgamation to your slow cooker insert, along with funk broth, water, potatoes and seasonings. Cook for 3- 4 hours on high or 5- 6 hours on low.

Kale and heavy cream are also added and cooked an fresh 30 beats on high.

Serve with salad and/ or blunt French chuck
and sprinkle with recently grated Parmesan, if asked.

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5 slices thick cut bacon, minced into ½- inch pieces
( 20- ounce) package hot Italian link, coverings removed
– ½ mugs minced pusillanimous onion( about ½ of a jumbo onion)
1 tablespoon recently minced garlic
1( 32- ounce) vessel funk broth
2 mugs water
4 medium russet potatoes( about 1 – ½ pounds), peeled and cut into about 1- inch pieces( or unpeeled by drawing, flushing and cut into 1- inch pieces)
Teaspoon tar( more or less, to taste)
½ teaspoon recently base black pepper( more or less, to taste)
ladles grained sugar
¼ teaspoon ground nutmeg
2 mugs heavy cream
3 mugs tightly packed minced kale with large stems removed
recently grated Parmesan for beating, if asked

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bash bacon and link in a large skillet over medium high heat until cooked and link is browned( about 7- 8 beats), worsening link as it disciplinarians. Add onion and garlic and cook for an fresh minute.

Drain off grease. Transfer amalgamation to decelerate cooker insert( I used a 6- quart slow cooker). Add funk broth, water, potatoes, tar, pepper, sugar and nutmeg. Stir to combine.

Cover and cook on high for 3- 4 hours or low for 5- 6 hours.

Add heavy cream and kale and stir to combine. Cover and cook on high for an fresh 30 beats.
Serve excelled with recently grated Parmesan, if asked.

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