Crock Pot Zuppa Toscana Recipe
Crock Pot Zuppa Toscana Recipe is so tasty and the crockpot makes it simple. If you love Olive Garden's Zuppa Toscana, you are going to really enjoy this.
Servings: 6
Cost: $13.22 Per Recipe, $2.20 Per Serving
Ingredients
- 1 pound ground Italian sausage
- 1 tablespoon minced garlic
- ½ onion chopped
- 4 russet potatoes peeled and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
- 1 bunch kale stems removed and cut into bite size pieces
- 1 cup heavy whipping cream
- ¼ cup shredded parmesan cheese (for topping)
Instructions
- In a skillet over medium heat, cook 1 pound ground Italian sausage until browned and drain excess grease.
- Place the cooked sausage in the crockpot and add 1 tablespoon minced garlic and ½ chopped onion.
- Add 4 peeled and diced russet potatoes, 1 teaspoon salt, and 1 teaspoon pepper.
- Pour in 4 cups chicken broth and stir to combine.
- Cover and cook on low for 5–6 hours or on high for 3–4 hours until the potatoes are tender.
- Stir in 1 bunch kale (stems removed and cut into bite size pieces) and 1 cup heavy whipping cream.
- Cook for an additional 20–30 minutes until the kale is tender.
- Serve warm topped with ¼ cup shredded parmesan cheese.
Video
Notes
*Refrigerate any leftovers in an air tight container for up to 3-4 days.
Nutrition
Calories: 563kcal | Carbohydrates: 31g | Protein: 20g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 1081mg | Potassium: 1008mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1565IU | Vitamin C: 21.9mg | Calcium: 130mg | Iron: 2.6mg
