zuppa toscana soup.

The weather in Columbia is one moody being. There were snow flurries on Saturday as Ashley and I ran the Red Shoe Run and then yesterday I was walking around in a tank top.

As we got our first true glimpse of colder weather this weekend, Ashley told me about a soup recipe she loved, so I took her word for it and got our Ninja crock-pot ready to go on Sunday.

Zuppa Toscana Soup

  • 1 lb. ground Italian pork sausage
  • ¾ cup onion, diced
  • 6 slices bacon, diced
  • 1¼ t garlic, minced
  • 4 cups chicken broth
  • 1 cup potatoes, cut into bite sized pieces
  • 2 cups kale, thinly sliced
  • ¾ cup vanilla almond milk (in place of whipping cream)
  1. Cook your sausage in a large skillet and brown over medium heat
  2. Drain and set aside
  3. Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent.
  4. Place sausage, onions, bacon and garlic in your crock-pot along with remaining ingredients
  5. Cook on low for 4-6 hours
  6. Add your kale and almond milk to your crock-pot an hour before finished.
  7. Stir before serving

Delicious! D raved about it. What’s not to love — Italian sausage and bacon!? Winner.



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