OLIVE GARDEN SOUP RECIPES ZUPPA TOSCANA CROCK POT RECIPES

Name: Crock Pot Zuppa Toscana
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8
Cuisine: Italian
Ingredients: 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))

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

Ingredients

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

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

Ingredients

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.

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