Crock Pot Zuppa Toscana

Let your slow cooker do the work in this easy Olive Garden copycat soup full of sausage, kale, bacon, and potatoes!

Prep Time 15

Cook Time 4 30

Browning meat 10

Total Time 4 55

Servings

5 slices thick cut bacon chopped into ½-inch pieces
1 (20 ounce) package hot Italian sausage casings removed
1 ½ cups chopped yellow onion
1 tablespoon minced fresh garlic
1 (32 ounce) container chicken broth 4 cups (low sodium)
2 cups water
4 medium russet potatoes about 1 ½ pounds, peeled and cut into about 1-inch pieces (or unpeeled by cleaning, rinsing and cut into 1-inch pieces)
1 teaspoon salt more or less, to taste
½ teaspoon black pepper more or less, to taste
2 teaspoons granulated sugar
¼ teaspoon ground nutmeg
2 cups heavy cream
3 cups tightly packed chopped kale with large stems removed chopped into about 2-inch pieces
freshly grated Parmesan optional topping

Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned and no longer pink (about 7 to 8 minutes), crumbling sausage with a wooden spoon as it cooks. Add onion and garlic and cook for an additional minute.
Drain off grease. Transfer the mixture to a 6-quart slow cooker. Add chicken broth, water, potatoes, salt, pepper, sugar, and nutmeg. Stir to combine.
Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours.
Add heavy cream and kale and stir to combine. Cover and cook on high heat for an additional 30 minutes.
Serve topped with freshly grated Parmesan, if desired.

To store: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
To reheat: Reheat gently in a saucepan on the stovetop over low heat, stirring occasionally.