Crock Pot Zuppa Toscana
Recipes Italian Main Dish Pork Slow Cooker Soups and stews
Description
This take on the Olive Garden's Italian soup makes it easy to enjoy it at home. It's more economical, simple to do and makes a wonderful week night dinner. Serve with a side salad and crusty bread, if desired.
Ingredients
1 lb. ground hot Italian sausage
1 T. garlic minced
1 yellow onion, chopped
4 russet potatoes, diced
pinch salt, to taste
pinch black pepper, to taste
32 oz.chicken broth/stock
up to 2 c. water, optional
1 bunch kale, stems removed, leaves torn into bite-sized pieces
3/4 c. heavy whipping cream
1/4 c. parmesan cheese shredded, for garnish
Directions
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In a large skillet over medium-high heat, brown and crumble hot Italian sausage; cook about 5-8 minutes. Add onion and garlic; cook for an additional 2-3 minutes or until some of the onion begins to turn opaque. There is no need to cook the onion completely at this point. Drain/discard grease from skillet.
In a 6 quart or larger crock pot, add cooked sausage, vegetables and the diced potatoes. Season with salt and pepper, to taste. Pour chicken broth/stock on top. There needs to be enough broth to cover the tops of the potatoes. If there isn't, add up to 2 c. water, so the potatoes are covered. Gently stir ingredients; cover crock pot; cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot; add kale and heavy whipping cream; stir to combine. Cover crock pot; cook on HIGH for 30 minutes.
Serve immediately garnished with shredded parmesan cheese.
8 servings.
Each serving is 389 calories.