Zuppa Toscana is hands down one of the yummiest items on Olive Garden’s menu. It’s rich, creamy and packed with flavor. While it’s great when enjoyed with friends and family at an Olive Garden, it’d also be just as good (if not better) on your couch at home.
That’s why we have this easy and delicious slow cooker, Olive Garden-inspired Zuppa Toscana recipe. This will be sure to get you through the winter months without breaking the bank or having to leave the comfort of your own kitchen. Not to mention, it’s chock full of super healthy leafy greens. I guarantee that anyone that you make this soup for is bound to be impressed that it’s homemade and wasn’t just picked up from the restaurant.
Ingredients:
- 1 lb. Italian sausage
- 3 russet potatoes, sliced into wedges then halved
- 2 cloves minced garlic
- 1 large white onion, finely chopped
- 4 c. chicken broth
- 2 c. kale or Swiss chard, rinsed and chopped
- 1 c. heavy cream
- Salt and pepper to taste
Instructions:
In a large skillet over medium-high heat, brown the sausage. This should take approximately 5 minutes. Once browned, drain and discard the fat.
Next, combine all of the ingredients, except for the heavy cream and leafy greens, into the slow cooker. Depending on your time frame, cook the ingredients on low for 7-8 hours, or on high for 4-5 hours.
Once the slow cooker ingredients are ready, add the heavy cream and leafy greens. Cook until the leaves are wilted. This should take about 20-30 minutes.
Finally, ladle the soup into bowls and serve immediately.
It’s best enjoyed at a table or cozy on the couch with loved ones.
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[Source: 12 Tomatoes]
