Zuppa Toscana Slow Cooker
(better than Olive Garden!)
1 pound Italian sausages (you spicy to get that signature Olive Garden flavor).
4-6 russet potatoes, chopped.
1 onion, chopped.
1/4 cup REAL bacon pieces (optional).
2 tablespoons minced garlic (about 3-4 cloves).
32 ounces, chicken broth.
1 cup kale or Swiss chard, chopped.
1 cup heavy whipping cream.
2 tablespoons flour.
#1. Brown sausage links in a sauté pan.
#2. Cut links in half lengthwise, then cut slices.
#3. Place sausage, chicken broth, garlic, potatoes and onion in a slow
cooker. Add just enough water to cover the vegetables and meat.
#4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving:
#5. Mix flour into cream removing loans.
#6. Add cream and kale to the crock pot, stir.
#7. Cook on high 30 minutes or until broth thickens slightly.
#8. Add salt, pepper, and cayenne to taste.
BEST SOUP EVER!!!!
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