I know the Olive Garden gets a bad rap, but boy do I love their Zuppa Toscana soup!
I'm making a conscious effort to use my slow cooker more because I'm just too tired to labor away in the kitchen after work (and I'm growing a human, so that counts for something)!
This recipe could easily be made on the stovetop, but here is a lightened up version of my favorite soup!
4 hr 30 min
Prep: 30 min
Cook: 4 hours
Yield: 6-8 servings
Zuppa Toscano Soup
- 1 lb. mild or hot ground chicken sausage
- 1 medium onion, diced
- 4 slices dry rubbed bacon, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 large russet potatoes, cut into bite sized pieces
- 2 cup kale, broken into small pieces
- 1 cup whipping cream, half and half, or coconut milk (for a diary-free alternative)
- Salt & Pepper
- Grated Parmesan cheese
- Brown the sausage in a large skillet over medium heat, set aside.
- Add the bacon to the skillet and cook until tender.
- Add the sausage, bacon, onion, garlic, broth, potatoes, salt and pepper to the slow cooker.
- Cook on low for 4-6 hours.
- Add the kale and cream to the slow cooker and stir before serving.
- Garnish with freshly grated Parmesan cheese.
*Note: If prepping the ingredients at night time, simply place the cut potatoes in a bowl of cold water to prevent discoloration.
Recipe adapted from Recipes that Crock!