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Crockpot Zuppa Tuscana Recipe

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This recipe for Crockpot Zuppa Tuscana, by , is from Yolanda Johnson's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Yolanda Johnson

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS:

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 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 cups half and half ( you can use fat free half and half for a lighter version)
Salt and pepper, to taste







Directions:
Directions:



DIRECTIONS:


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.Crockpot Zuppa Toscana Soup - Step 1
Crockpot Zuppa Toscana Soup - Step 3
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.Crockpot Zuppa Toscana Soup - Step 4
Serve topped with your reserved bacon and some yummy crusty bread!Crockpot Zuppa Toscana Soup - Step 6

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min

 

 

 

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