Crock Pot Tuscany Peasant Soup Recipes

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

CROCK POT TUSCANY PEASANT SOUP

Steps:

• In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
• Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
• Pour off excess fat.
• Add to skillet the celery, zucchini and onion.
• Saute 2 minutes longer, stirring.
• In crockpot, combine beef broth, tomato sauce, and basil.
• Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
• Add salt and pepper to taste.
• Ladle soup into bowls and garnish with grated Parmesan cheese.
• Serve this hearty soup with garlic bread or crusty Italian bread.

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

ITALIAN PEASANT SOUP

Steps:

• 1. In a large skillet, brown sausage over medium heat. Drain and remove to crock pot. In same skillet, add onion, garlic, and chicken. Cook until chicken is done. Remove to crock pot.
• 2. Add remaining ingredients, except spinach and Parmesan, to the crock pot. Cook on high about 4 hours, or low 8 hours.
• 3. During last 15-30 minutes of cooking, add chopped spinach.
• 4. Serve with freshly grated Parmesan cheese on top.

ITALIAN PEASANT SOUP

Steps:

• In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
• Add onions and garlic; saute until tender.
• Add chicken; saute and stir until no longer pink.
• Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
• Cook uncovered, for 10 minutes.
• Add the spinach and heat just until wilted.
• Serve with parmesan cheese sprinkled on top.