Crock Pot Tuscany Peasant Soup Recipes

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.

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.

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.

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.