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/