Zuppa Toscana Stovetop Recipe
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Add the potatoes and boil until fork tender about 20 minutes.
Zuppa toscana stovetop recipe. Stir sausage and heavy whipping cream into soup reduce heat to medium and cook until soup is heated through about 5 minutes more. Use mild ground also called bulk italian sausage. Stir potatoes and kale into broth.
Add the diced onion and minced garlic and cook until the sausage is cooked through about 3 more minutes. You don t have to venture out to your favorite italian restaurant to get this classic decadently satisfying sausage and potato soup. Bring to a boil.
Mix the spinach into the soup just before serving. Drain grease from skillet. Add the potatoes and chicken broth stock.
Heavy cream is the key to the rich full bodied broth but if you wanted to lighten the soup up a bit you can replace half of the heavy cream with half and half. Recipe ingredients notes here s what you need to make the best ever crock pot zuppa toscana recipe. Instant pot slow cooker or stovetop.
An authentic zuppa toscana is traditionally made with kale zucchini cannellini beans potatoes celery carrots onion tomato pulp extra virgin olive oil salt powdered chili toasted tuscan bread and rigatino an italian bacon. Bring to a simmer then lower stove to low so it bubbles gently and cook for at least 1 hour preferably 1 1 2 hours. This so simple rendition is simmered to perfection in your own kitchen using the slow cooker.
Bring to a boil over high heat. Return the sausage meat and bacon into the pot. Zuppa toscana crockpot or stovetop olive garden copycat soup.
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