CROCK POT ZUPPA TOSCANA
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!
INGREDIENTS
- 1 pound ground hot Italian sausage
- 1 tablespoon fresh minced garlic
- 1 chopped yellow onion
- 4 diced russet potato
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 4 cups chicken broth
- 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 (optional)
Prevent your screen from going dark
INSTRUCTIONS
- 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. 1 pound ground hot Italian sausage,1 tablespoon fresh minced garlic,1 chopped yellow onion - In a crock pot
, 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. 4 diced russet potato,1 pinch salt,1 pinch black pepper,4 cups chicken broth,water - 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.1 bunch kale,3/4 cup heavy whipping cream
- Cover crock pot and cook on HIGH for another 30 minutes.
- Serve zuppa toscana immediately with shredded Parmesan cheese as garnish.1/4 cup shredded Parmesan cheese
No comments:
Post a Comment