Crock Pot Zuppa Toscana
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.