Slow Cooker Zuppa Toscana (Olive Garden Copycat)
With easy and delicious ingredients, this Slow Cooker Zuppa Toscana is an easy and comforting weeknight dinner.
Servings: 6
Calories: 606kcal
Ingredients
- 1 pound italian sausage mild or spicy, browned and drained
- 1 white or yellow onion chopped
- 2 Tablespoons minced garlic
- 4 large potatoes peeled and diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch red pepper flakes
- 32 ounces chicken broth
- 2 cups water
- 1 cup heavy whipping cream
- 1 bunch fresh kale washed and chopped
- 4 slices bacon cooked and chopped
Instructions
- To the slow cooker add the browned and drained sausage, onions, potatoes, garlic, and seasonings.
- Then add in the chicken broth and water and stir everything to combine.
- Cover and let cook on low for 6 hours or high for 4 hours or until potatoes are fork tender.
- Once potatoes are tender stir in the heavy whipping cream and the kale.
- Cover and let cook for 30 minutes.
- Before serving, stir in the cooked, crumbled bacon or sprinkle on top of each bowl of soup.
- Serve and enjoy!
Notes
- Use Russet or Yukon Gold potatoes for this recipe.
- If you do not want to use kale, then you can substitute spinach in it's place.
- You can cook this on low for 8 hour or high for 4 hours.
- The bacon can be stirred into the soup or sprinkled on bowls.
- Adding some parmesan on top of this soup is an amazing addition if you want to add some cheese.
- If you want your soup thicker, you can mix together cornstarch and water - see above on how to do that.
- Depending on your spice tolerance you can use spicy or mild italian sausage and omit the red pepper flakes if you don't want as much spice.
Nutrition
Calories: 606kcal | Carbohydrates: 33g | Protein: 19g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1446mg | Potassium: 1042mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3946IU | Vitamin C: 44mg | Calcium: 166mg | Iron: 3mg