Crock Pot Zuppa Toscana

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! Original Source

Nutrition Facts (Per Serving):
Calories: 367 | Carbohydrates: 24g | Protein: 14g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 866mg | Potassium: 802mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2022IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 2mg

Yields Prep Time Total Time
8 20 Minutes 4 Hours 20 Minutes

Ingredients

  • 1 lb. ground Italian sausage

  • 1 tbsp. fresh garlic, minced

  • 1 yellow onion, chopped

  • 4 russet potato, diced

  • 1 pinch salt, to taste

  • 1 pinch black popper, to taste

  • 4 cup chicken broth

  • water

  • 1 bunch kale, stems removed and torn into bite-sized pieces

  • 3/4 c. heavy whipping cream

  • 1/4 c. Parmesan cheese, shredded

Directions

  • In a 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 translucent (no need to cook onion completely at this point). Drain grease from skillet.

  • In a 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.