Side Pannel
Slow Cooker Olive Garden Zuppa Toscana
Slow Cooker Olive Garden Zuppa Toscana
- Recipe Submitted by Marsala on 11/06/2014
Category: Healthy Recipes, Peppers, Potatoes
Ingredients List
- 32 oz low-sodium chicken stock or broth
- 3 cups water
- 24 oz spicy Italian sausage, cooked and crumbled
- 8 slices of bacon, cooked and crumbled (I bake my bacon)
- 5 medium russet potatoes, 1/8-1/4 inch slices
- 1/2 large onion, diced
- 2-3 cloves of garlic, minced
- 2 tsp red pepper flakes (optional)
- Salt and pepper
- 2 c kale, chopped
- 1 c heavy whipping cream
Directions
1. Place all ingredients except for kale and heavy cream into a large slow cooker.
2. Cook on low for 7-8 hours or until potatoes are tender.
3. Stir in kale and let cook for another 30 minutes.
4. Stir in heavy cream, let heat through (five minutes) and serve.
5. We like to serve this soup with some grated Parmesan cheese on top. Delicious!
2. Cook on low for 7-8 hours or until potatoes are tender.
3. Stir in kale and let cook for another 30 minutes.
4. Stir in heavy cream, let heat through (five minutes) and serve.
5. We like to serve this soup with some grated Parmesan cheese on top. Delicious!
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