Crock Pot Zuppa Toscana
Summary
This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays!
Info
SERVINGS: 8
PREP:
20 min
COOK:
4 hours
TOTAL:
4h 20m
INGREDIENTS
-
1 lb ground hot Italian sausage
-
1 tbsp garlic, minced
-
1 yellow onion, chopped
-
4 russet potato, diced
-
1 pinch salt to taste
-
1 pinch black pepper to taste
-
4 cups chicken broth (32 oz)
-
water (see directions)
-
1 bunch kale stems removed and torn into bite-sized pieces
-
3/4 cup heavy whipping cream
-
1/4 cup shredded parmesan cheese (for topping)
INSTRUCTIONS
- In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
- In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
- Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
- Cover crock pot and cook on HIGH for another 30 minutes.
- Serve zuppa toscana immediately with shredded parmesan cheese as garnish.
Categories
- Soups
- Crockpot
- Slow Cooker