Zuppa Toscana

 My favorite soup at Olive Garden is their Zuppa Toscana.  My Mom went under the knife today for total knee replacement surgery.  In preparation, at her house last night she made this soup in her crock pot and froze a bunch for her husband to enjoy while she is at the hospital the next few days and for her to enjoy without having to worry about cooking when she returns home.  I was totally intrigued by the idea of a crock pot version of my favorite Olive Garden soup that cooked all day while I was at work that I decided to try it out for my family tonight.  And, they all loved it.

CROCK POT ZUPPA TOSCANA

Ingredients:

  • 1 lb Italian sausage
  • 3 russet potatoes, unpeeled and sliced into wedges and then thirds
  • 2 cloves garlic, minced
  • 1 large white onion, finely chopped
  • 4 C chicken broth
  • 2 C kale or swiss chard, rinsed and chopped
  • 1 C heavy cream
  • salt and pepper to taste
  • freshly grated parmesan cheese

Directions:

  1. Brown the Italian Sausage in bigger clumps in a large skillet over medium-high heat (about 5 mins)
  2. Combine all ingredients except cream and kale in slow cooker.  Cook on low 7-8 hours or on high 4-5 hours.
  3. Add cream and kale to slow cooker, stir and cook until leaves are wilted and warmed through, 20-30 mins.
  4. Add salt and pepper to taste.
  5. Ladle into bowls, and sprinkle with freshly grated parmesan cheese.
Advertisements

2 Comments Add yours

  1. Can’t wait to try and recreate this!

    Like

    1. You will love this recipe! So great for a work day and delicious.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s