CrockPot Zuppa Toscana

CrockPot Zuppa Toscana

This recipe excited me because I’m learning to love my crockpot. My mom gave us one of her crockpots around the time we got married and Tony and I went the first 5 years without using it once. Yikes!
Tony started making chili in it and then here recently, I decided that this would be good for starting dinner early, then digging in at dinner time.
I have another Zuppa recipe from Pinterest that was amazing. This recipe is very similar, actually identical, except for the red pepper flakes, which I will add next time!
You start by browning 1lb of Italian Sausage, I usually go for mild or medium, so it gives it a little kick. Take
2 large russet baking potatoes, I used regular potatoes and it worked just fine, sliced in half, and then in 1/4 inch slices. 1 large onion , chopped, recipe says you can add 1/4 cup of bacon bits, but I did not because Olive Garden has no bacon in their soup. Mince up 2 garlic cloves and throw everything you’ve got so far into your crockpot with 16oz of chicken broth and 1qt of water. Directions on the pin said 3-4 hours on high, but I was going to be at work all day, so I did low heat for 7-8 hours and it worked like a charm.
Once you have cooked yours for whichever time frame you go with, you turn your crockpot off and add in 2 cups of coarsely chopped kale. Put the lid back on and let it sit for about 5 minutes. Kale is great because it doesn’t turn into a soggy mess with the heat! After the five minutes have passed, stir in 1 cup of heavy whipping cream and serve. Next time I make this, I will be adding in red pepper flakes with the kale. I’ll start with 1tsp and go from there. The original recipe was good, but I felt it needed the kick.
Original pin can be found at http://getcrocked.com/2011/10/23/crock-pot-zuppa-toscana-copycat/
Also check out my previous Zuppa pin at https://superstevied.wordpress.com/2013/04/11/zuppa-toscana/

Oven Roasted Goodness

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This was simple and yummy. My two favorite descriptors! This really struck me as just another way to do up Italian sausage, and we love that in this house.
For this recipe you need 1 package of sausage (recipe says anykind: breakfast sausage, Italian sausage or whatever), 4-5 decent sized potatoes, 1 small jar of banana peppers, 1-2 sliced bell peppers, 1 large onion, 3 tbsp olive oil, salt&pepper and rosemary is optional.
You slice up your sausage, or if you use Italian sausage like I did, ‘unskin’ it into a bowl. Throw in your cut up onion, sliced bell peppers and diced up potatoes. Drizzle your olive oil over your food and make sure it’s fully coated. Add your salt & pepper and rosemary if you choose. Make sure it’s all good and mixed together.
Layer it on your foil covered baking sheet and garnish it with banana peppers. Place your tray in the oven at 400* for 30-35 minutes.
We decided we won’t add rosemary next time. Also, keep an eye on your meat. As soon as your meat is cooked through and potatoes are nice and tender, you are good to go.
A nice addition to this is a little Frank’s Red Hot. Then again, we put that sh*t on everything. Sorry, couldn’t resist!
This dish will make an excellent meal on it’s own or a great party snack. Happy eating!
Original pin can be found at http://lilasapron.com/2011/10/07/oven-roasted-sausages-potatoes-and-peppers/