Crockpot Zuppa Toscana Soup
This Crockpot Zuppa Toscana Soup recipe is a traditional Italian soup and is super rich and satisfying. It’s loaded up with bacon, sausage, and more!
Prep Time20 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Main Course, Soup
Cuisine: Crockpot, Italian, Slow cooker
Keyword: Crockpot Zuppa Toscana Soup
Servings: 6
Calories: 310kcal
Author: Corey Valley
- 6-7 slices of bacon - cooked and diced, reserving 1 slice for a topping.
- 1 lb Italian sausage - ground (For a lighter version, you can also use turkey sausage, such as Jimmy Jean Turkey Sausage)
- 1 medium onion - diced
- 2-3 garlic cloves - minced
- 32 oz chicken broth
- 1 ½ lbs baby yellow potatoes - cubed into bite-sized pieces (no need to peel. NOTE: you can use russet potatoes, but you will need to peel those.)
- 3 cups baby spinach
- 1 ½ cups half and half - you can use fat free half and half for a lighter version
- Salt and pepper - to taste
Over a medium heat brown brown sausage, breaking it apart with a wooden spoon. Once meat starts to brown, add in onions and garlic. Continue until meet is cooked through. Drain grease off.
In a 5-6 qt slow-cooker, place sausage mixture, diced bacon (remember to save about 1 slice for topping) broth, and potatoes.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. Once cooking time is up, add in spinach, and half and half. Stir, recover and cook for on HIGH for 20-30 more minutes.
Serve topped with your reserved bacon and some yummy crusty bread!
Calories: 310kcal | Carbohydrates: 19g | Protein: 19g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 1299mg | Potassium: 986mg | Fiber: 3g | Vitamin A: 1620IU | Vitamin C: 30.1mg | Calcium: 137mg | Iron: 5.4mg