Friday, August 15, 2014

Crockpot Recipe - Zuppa Toscana Soup

This might be one of the easiest crockpot recipes ever!  If you love Olive Garden's Zuppa Toscana soup, then you are going to love this.  The best part is that it is super easy and makes great leftovers!

Recipe c/o Retro Modern Mom - Thank you Pinterest!

Olive Garden’s Zuppa Toscana

  • 5 1/2 cups chicken broth (or 3 cans)
  • 2 cups whipping cream
  • 2-4 cups chopped kale (FILL TO THE TOP OF YOUR CROCKPOT)
  • 2-3 potatoes sliced thin and quartered
  • 1 lb sweet Italian sausage
  • 2-3 shakes of red pepper flakes
  • salt and pepper (to taste)

Combine the chicken broth and heavy whipping cream in the crockpot.

Chop up kale into bite size pieces or, if you are like me, buy a bag of pre washed and chopped kale! I didn’t really measure it but grabbed about 3 large handfuls. I would certainly suggest grabbing more than you think you need as it cooks down A LOT. I almost filled my crockpot to the top with kale and still felt I could have added more.

Wash and cut up the potatoes with the skin on. I used 3 large potatoes and felt the soup ended up being too potato heavy. I would suggest 2 large or 3 small baking potatoes. Add both potatoes and kale to crockpot.

Brown the sausage and break apart into small chunks. Season with a touch of salt and pepper then add to crockpot.

Mix all ingredients together and add more salt and pepper for taste as well as a few shakes of red pepper flakes. I don’t like things spicy but I didn’t feel this made it spicy at all. It just gave it a much needed kick to cut the heaviness of the cream base.

Set your crockpot on high for 3-4 hours until the potatoes break apart easily with a fork.

This is what it looked like in my crockpot - so delicious!!!!!!  Don't be scared to buy some good crusty bread either!  Dipping never tasted so good!

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