Todd and I made this over the holidays and it was so darn good!
Zuppa Toscana! It's the perfect hearty meal to help you beat the Winter blues!
Crockpot Zuppa Toscana
Total Time: Prep 15 minutes, cook 4-6 hours
4 slices bacon, diced
1 pound bulk Italian sausage
1 tablespoon olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3 cups sweet potato, white sweet potato or squash, peeled and cut into 1/2 inch cubes
4 cups chicken broth, store-bought or homemade
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cups kale, de-stemmed and chopped
1 cup heavy cream or full-fat coconut milk (during 14-day detox)
Add the bacon to a pan over medium heat. Cook for 4 to 5 minutes, until crisp. Remove the bacon and drain off the fat.
Increase the heat to medium-high and add the sausage and cook for 10 to 12 minutes, until the sausage is brown and crisp, breaking it up as it cooks. Remove the sausage from the pot and drain the excess fat.
Add all other ingredients to your crock pot and then the bacon and sausage. Cook on low for 4-6 hours.