Sunday, June 18, 2017

Slow Cooker Zuppa Toscana


Making soup on a 95° day is probably not a normal activity, but that's what I did today, having such a hankering for a nice a bowl of Zuppa Toscana. There are many recipes for Zuppa Toscana, but not all of them can be made in the crockpot like this one. I came up with my own recipe, a bit on the nontraditional side, to suit my own tastes. First of all, I don't use the called for Italian sausage, I use pork sausage, and season it up the way I like. That's the only way that I can ensure that I get the seasonings that I want in order to yield the best, most intense flavor. Second, despite its enforced popularity, I am not a fan of kale. I far prefer the delicate leaves of baby bok choy, and I think you will too. No matter the season, give this easy and flavorful soup a try. It only gets better in the fridge, so make it on the weekend, and enjoy it during the week.
Slow Cooker Zuppa Toscana

1 pound pork sausage (I used Bob Evans original)
3 large russet potatoes, peeled, and diced
1 yellow onion, diced
1 large clove fresh garlic, minced
1 1/2 teaspoons Italian seasoning
1/4 to 1/2 teaspoon hot pepper flakes
1/4 teaspoon fennel seed
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
32 ounces homemade chicken stock
4 small heads
Melissa’s Baby Bok Choy, torn into bite-size pieces
1 cup heavy cream
2 tablespoons flour

In a 10-inch sauté pan over medium heat, brown and crumble the sausage. Stir in minced garlic, Italian seasoning, hot pepper flakes, and fennel seed. Stir well to combine. Drain
off the grease on a paper towel-lined plate, and place in the bottom of the slow cooker. Top with potatoes, onion, and chicken stock. Stir in garlic salt and freshly ground black pepper. Cover and cook on low for 5 to 6 hours or until the potatoes are fork tender. Whisk together heavy cream and flour, and pour into slow cooker, add bok choy, and stir to combine. Cook on high an additional 30 minutes until soup has thickened. Season to taste, if needed.

 This post is linked to:

5 comments:

Linda said...

My taste buds don't care if it's summer either, Pattie - I had a bowl of your split pea soup just last week. ;)
I am no fan of kale either. Even the baby kale is too tough for me. Your soup looks delicious!

Judee Algazi said...

As much as I love soup, today was ridiculously hot and I think even I would have thought twice about making soup. It does look good- glad you enjoyed!

Karen Del Tatto said...

My husband and I love the Olive Garden's recipe for Zuppa Tuscana. And even though your recipe is modified, you've given me a great idea that indeed the version we like can be made in a crock pot as well!

Thanks for the inspiration!

Donna Reidland said...

I love this soup and can't wait to try it in the crockpot!

Miz Helen said...

I eat soup the year round and this is sure a recipe I want to try real soon!
Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen