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/

Zuppa Toscana

Zuppa Toscana

This recipe was a huge success! It was a little time consuming, but really worth the effort. I’m thinking the next time I make it, I’ll make a double or triple it and see how it freezes…….
This picture is Chiara enjoying her dinner. I know a recipe was successful when both kids will eat it. Tony even said it was great. Exact quote was “A little different from the soup from Olive Garden but damn good!”
You start by crumbling about a pound of Italian Sausage on a baking sheet and bake it for 30 minutes at 300 degrees. (Side note: crumbling the sausage is more like squeezing a tube of toothpaste except you get meat instead of paste. Arthur decided it was ‘gross’!) Once done, place on a paper towel to drain.
Next up, cook 5-7 slices of bacon and crumble it. (I have a later pin about a way to cook bacon in the oven, it’s easy and yummy!)
Slice up 5 medium russet potatoes thinly. Make sure they are cut evenly so they cook evenly. (I used 2 really big potatoes and it worked really well.) Dice up half of a large onion (or a small onion), mince 2-3 garlic cloves. Once that’s done, put the potatoes, onion, garlic in a pot with 2 cans of chicken broth and a quart of water (4 cups). Cook this on medium heat till potatoes are tender.
Add the sausage, bacon, 2 tsps. of red pepper flakes and salt and pepper to taste. Simmer for 10 minutes.
Chop up 2 cups of kale (aim for bite size) and add to the soup along with 1 cup heavy whipping cream. Let the mixture heat through and serve.
This was so great and amazingly we have enough left over for lunch. This recipe makes a big batch and you won’t be disappointed. I hope you enjoy it! We sure did!

Recipe came from here