Zuppa Toscana Crockpot Soup

What You'll Need:

• Garlic • Water • Bacon • Olive Oil • Fresh Kale • Heavy Cream • Salt & Pepper • Chicken Broth • Italian Sausage • Russet Potatoes • Parmesan Cheese • Chopped Yellow Onion

In a large stockpot or Dutch oven, cook the bacon over medium heat until it's crispy. Once it's cooked to your liking, transfer it to a plate lined with a paper towel and drain the bacon fat.

Add the sausage to the same pot you used for the bacon and cook it until it's browned. Transfer it to the plate with the bacon, then wipe out the dutch oven and add the olive oil.

Once the oil is hot, add the chopped onion and cook until it softens, about 3-5 minutes. Next, add the garlic and continue to cook while stirring for another 30-60 seconds, until the garlic is fragrant.

Add the drained bacon and sausage back into the pot with the sautéed onion and garlic.

Add the potatoes, chicken broth, water, salt and pepper to the pot. Bring the soup to a boil. Once the soup starts boiling, reduce the heat to medium-low and cook the soup for 10-15 minutes, until the potatoes are almost tender.

Add the kale and let the soup simmer for another 5-10 minutes, until the kale is tender and the potatoes are soft but not falling apart.

Stir in the cream and wait for the soup to get heated through again.

Ladle your Zuppa Toscana into bowls and serve it with freshly grated Parmesan sprinkled over each helping.

If you're a fan of Olive Garden's Zuppa Toscana soup, this recipe will change your life. I'd call it a copycat version, but I honestly believe it's even better than the one from the restaurant.

Sumptuous Italian sausage, Russet potatoes, onions, bacon and more come together in a spicy, creamy chicken-based broth.

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