Tuesday, March 5, 2013

Knockoff Olive Garden Zuppa Toscana in the Crockpot

I honestly never had Zuppa Toscana until a few months ago when a friend's girlfriend brought some to a New Year's Eve party. Of course in Oregon is cold and wet for at least half the year or so, so eating this lovely warm soup with some soft French bread really hit the spot. It was so yummy that I had to go find a recipe for it.

Little did I know being the Pinterest addict that I am, I had already pinned this recipe months ago. Ha! Well I found two ways to make Zuppa Toscana, over the stove and in the crockpot. I opted to try the crockpot method and followed this recipe from 365 Days of Slowcooking and did some changes of my own. I'll note what I did differently with the recipe ingredients/directions.

This turned out SO yummy that I can't wait to make it again and I got the approval from the hubby and lil booger. I'll probably try the stovetop method the next time and see if there is a difference but I think it'll turn up the same results.

Enjoy this recipe as did I...HAPPY EATING!


1 lb bulk Italian sausage, browned and drained (I used 2lbs of sausage instead)
2 cans chicken broth
1 cup water
1/4 cup onion, chopped
3 large russet potatoes, cubed
1 garlic clove, minced
Bacon bits (I chopped up & browned one package of bacon instead. Who doesn't love bacon anyway)
1 cup whipping cream
Kale, chopped

Place Italian sausage, chicken broth, garlic, potatoes and onion in slow cooker. Cover and cook on HIGH for 3-4 hours until potatoes are cooked and soft. Add desired amount of bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese; serve with fresh bread. Makes 8 servings.


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