Slow Cooker Zuppa Toscana
This slow cooker 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 minced fresh garlic
- 1 medium chopped yellow onion
- 4 medium diced russet potato
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
- 4 cups chicken broth
- water (as needed)
- 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))
Directions
- 1
In a skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes.
- 2
Add onion and garlic and cook for an additional 2-3 minutes or until onion begins to turn translucent. Drain grease from skillet.
- 3
In a 6-quart slow cooker (or larger), add cooked sausage, garlic, onion, and potatoes. Season with salt and pepper, to taste. Pour chicken broth over ingredients, ensuring potatoes are covered; if needed, add up to 2 cups water to cover potatoes. Stir well.
- 4
Cover slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- 5
Remove lid and add kale and heavy whipping cream. Stir to combine.
- 6
Cover slow cooker again and cook on HIGH for an additional 30 minutes.
- 7
Ladle soup into bowls and garnish with Parmesan cheese (optional).
- 8
Serve as desired.