Olive Garden eat your heart out – it’s Slow Cooker Zuppa Toscana Soup for supper!
Winter seems like a soup fest! If I have a fire burning in the kitchen wood stove, I will leave pot of soup simmering on it. But even in the winter, I’m pretty busy and don’t always have the time to babysit the kitchen woodstove so I rely on the old slow cooker. Crock pot cookin’ is a favorite of mine year-round. And I love it for soups – soups are so good when they have been slow cooking all day. It gives the flavors a chance to blend together.
Those words Bill loves to hear ….”It’s Zuppa for Suppa’!”
Bill’s all time favorite soup is Olive Garden’s Zuppa Toscana! When we go to the Olive Garden he will have at least two bowls of it. So I started making it for him at home. It is an easy soup to make and is even better when cooked all day in the slow cooker. Although I can’t make a claim that it’s healthy (would be a stretch with sausage and cream as ingredients) the kale does add a healthy note to it!
|Slow Cooker Olive Garden Zuppa Toscana Soup|| |
- ½ lb. bacon, diced
- l lb. Sweet Italian Ground Sausage
- 1 med. yellow onion, diced
- 2 Cloves of Garlic, finely chopped
- 4 cups Chicken Broth
- 2 large russet potatoes, cut into 1" cubes
- 2 cups water
- 3 cups loosely chopped kale
- Kosher salt & fresh ground pepper to taste
- 1 cup heavy cream
- Brown bacon in large skillet till golden and crispy. Remove from skillet and place in crock pot.
- Brown sausage in same skillet. Be sure to break up large pieces. Remove from skillet and place in crock pot.
- Cook onion in same skillet till translucent then add garlic and cook for 1 minute more. Add one cup of chicken broth to deglaze the pan. Be sure to loosen all the bits of crusty goodness from the pan and pour all into crock pot.
- Add the rest of the chicken broth, the water and the potatoes to crock pot.
- Cook on low 4-5 hours until potatoes are tender.
- Add kale and salt and pepper to pot and cook for 1 more hour.
- Add cream and allow to heat for 15 - 20 minutes.