OLIVE GARDEN POTATO SOUP RECIPE CROCK POT RECIPES

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CROCK POT ZUPPA TOSCANA - HOMEMADE HOOPLAH



Crock Pot Zuppa Toscana - Homemade Hooplah image

This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays!

Provided by Chrisy

Categories     Appetizer    Dinner    Soup

Total Time 260 minutes

Prep Time 20 minutes

Cook Time 240 minutes

Yield 8

Number Of Ingredients 11

1 pound ground hot Italian sausage
1 tablespoon fresh garlic (minced)
1 yellow onion (chopped)
4 russet potato (diced)
1 pinch salt (to taste)
1 pinch black pepper (to taste)
4 cup chicken broth ((32 oz))
water (see recipe instructions)
1 bunch kale (stems removed and torn into bite-sized pieces)
3/4 cup heavy whipping cream
1/4 cup shredded parmesan cheese ((for topping))

Steps:

  • In a skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.
  • In a crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
  • Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
  • Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
  • Cover crock pot and cook on HIGH for another 30 minutes.
  • Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

Nutrition Facts : Calories 367 kcal, CarbohydrateContent 24 g, ProteinContent 14 g, FatContent 25 g, SaturatedFatContent 11 g, CholesterolContent 74 mg, SodiumContent 866 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving, TransFatContent 1 g

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