Zuppa Toscana
Warm up with this slow cooker hearty soup
Equipment
- slow cooker
Ingredients
- 1 lb italian sausage
- 1 lb ham cubed
- 1 1/2 medium onions diced
- 6 cloves garlic minced
- 8 cups vegetable broth
- 2 lbs potatoes sliced into rounds
- 1 tbsp dried oregano
- 1 tbsp italian seasoning
- 1 tbsp Better than Bouillon Italian Herb if available
- 1 tsp crushed red pepper flakes to taste
- salt and pepper to taste
- 6 cups baby kale (or spinach)
- 2 cups heavy cream or half-and-half
- grated parmesan cheese (garnish)
Instructions
- Cook sausage over medium heat, breaking into small pieces as it cooks. Once fully browned, transfer to slow cooker with the cubed ham.
- Add diced onion and garlic to same skillet and saute for 2-3 minutes. Add to slow cooker.
- Add vegetable broth, potatoes, oregano, Italian seasoning, Bouillon, red pepper flakes, salt and pepper to the slow cooker. Stir to combine.
- Cover and cook on high for 3-4 hours. (Can also cook on low for 6-8 hours)
- Last 30 minutes of cooking time: Stir in Kale (or spinach) and cream. Cover an cook for another 20-30 minutes
- Ladle into bowls and sprinkle with grated parmesan cheese. Serve with sour dough bread slices.