Slow Cooker Zuppa Toscana

Slow Cooker Zuppa Toscana

by Anna
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Happy National Soup Month, y’all!

I am not sure if this is a copy cat recipe or not, for sure.  My daughter served this at her house one night and I was hooked.

Then she gave me the recipe and it says “Instant Pot or Slow Cooker Olive Garden Zuppa Toscana Soup” and it was from Stay Snatched.  Well.  Take it for what you will, but definitely try this recipe.  It is amazing.

We  made it last night and I served it in bread bowls (future post, by the way). What the heck?  So delicious.

Slow Cooker Zuppa Toscana

The most delicious soup I have ever tasted, this Zuppa Toscana actually surpasses the Italian restaurant version.
By:
Ingredients
  • 1/2 pound Italian Sausage ( I used Jimmy Dean)
  • 2 russet potatoes, skin on, cut into medium cubes
  • 2 cups fresh kale, stems removed
  • 1/2 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 teaspoon olive oil
  • 2 slices bacon, cooked and crumbled
  • 16-oz. chicken stock
  • 1/4 cup heavy whipping cream
  • 1/3 cup whole milk
  • 1 teaspoon dried oregano
  • 1/2 cup water, if needed
  • shaved Parmesan, opt.
Directions
Step 1
Cook the sausage in a skillet on medium-high heat with the olive oi.
Step 2
Add onion and stir. Cook for 1 minute, then add the garlic and stir. Cook until the onions are soft and fragrant.
Step 3
Add the sausage mixture, chicken stock, oregano and potatoes to the slow cooker. Stir. Add a small of amount of water, if needed, to make sure the potatoes are completely covered.
Step 4
Cook for 3-4 hours on HIGH, 7-8 hours on LOW.
Step 5
Add the bacon, cream, milk, and kale. Cook for 5-10 minutes or until the kale is wilted.
Step 6
Serve with shaved Parmesan cheese, if desired. Tastes great in bread bowls.

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