Crockpot Olive Garden Zuppa Toscana

It’s the first day of the New Year, and along with 2016 the Winter weather seems to have finally arrived as well. And we couldn’t be happier. Bring it on. We’ve got our hats, coats, and gloves out, and weeks worth of hearty, soothes the soul recipes. And nothing warms you up better than a piping hot bowl of fresh, homemade soup.

And there’s nothing quite as warm and cozy as this copy cat version of Olive Garden’s famous Zuppa Toscana.

 Crockpot Olive Garden Zuppa Toscana

Spicy Italian sausage, fresh kale and russet potatoes in a rich, creamy broth topped off with crispy, crumbled bacon and a sprinkle of Parmesan cheese. This is one recipe everyone needs in their crock pot cook book.

Copy Cat Olive Garden Zuppa Toscana

1 lb spicy Italian sausage
32 oz can(s) chicken broth
2 garlic cloves, minced
2 large russet baking potatoes, or red potatoes, sliced in half, and then into 1/4 inch thin slices
1 large white onion, diced
1/4 cup bacon bits, or crisp cooked, crumbled bacon (optional)
2 cups kale or Swiss chard, roughly chopped
1 cup heavy whipping cream

Directions

1.Brown the sausage in a skillet over medium-high heat until it’s no longer pink and has just started to crisp up.
2. Transfer the cooked sausage to your crockpot. Add in the chicken broth, garlic, potatoes, and onion.
3. Cover & cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are cooked and soft/fork tender.
4. The potatoes will break up a bit when you stir the soup, and that’s perfectly fine.
5. Turn the crockpot off and add the kale.
6. Return the lid and let everything sit for about 5 minutes.
7. Stir in the cream cream and serve.Stir the bacon bits into the soup or sprinkle some overtop each bowl of soup.

2 thoughts on “Crockpot Olive Garden Zuppa Toscana

  1. Looking delicious – perfect for the New Year!
    Wishing you all the best for 2016 and thanks for joining us at our very special Fiesta Friday extravaganza!
    Ginger

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