I don’t know about you guys but all this rain has got me craving soup! I just love soup. I love that there are so many flavor combos. I love that I can convince myself to eat more veggies through soup. I love that it is easy to make with whatever you have. I love that is just instantly screams comfort and can make the coldest gloomiest days warm. But what kind of soup shall we make today? I decided to get back to my Italian roots and got inspired by the Olive Garden Zuppa Toscana soup (personal fave!) to make a crock pot version. If you are wanting to keep this vegetarian simply omit the meat and chicken stock and maybe bulk up on some more veggies.
- 1 lb. ground pork sausage
- ¾ c. onion, diced
- 6 slices bacon, diced
- 1¼ t. garlic, minced
- 4 cups chicken broth
- 1 cup potatoes, cut into bite sized pieces
- 2 c. kale, thinly sliced
- ¾ c. whipping cream
First cook your sausage and bacon in a large skillet and brown over medium heat…then add your other ingredients, except for whipping cream and kale, to the crock pot together. Cook on low for 4 to 6 hrs.
Before serving, add your kale and whipping cream…