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
Calories: 563kcal
Ingredients
- 1 pound ground Italian sausage
- 1 tablespoon minced garlic
- 1/2 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
- 1/4 cup shredded parmesan cheese (for topping)
Instructions
- Brown the ground sausage in a large skillet and drain off any remaining fat from the pan.
- Add the ground sausage to the slow cooker. I
- Place in the minced garlic, onion, potato, salt, pepper, and broth.
- Stir to combine.
- Cook on low for 5-6 hours on low or on high for 2.5-3 hours until the potatoes are cooked through.
- Stir in the whipping cream and the chopped kale. Cover and cook on low for 30 minutes or on high for 15 minutes until the kale is cooked through.
- Stir and serve.
- Top with parmesan cheese when serving and enjoy!
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