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!