CROCK POT ZUPPA TOSCANA

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!
PREP: 20 MINUTES
COOK: 4 HOURS
CALORIES: 389 KCAL
YIELDS: 8 SERVINGS

INGREDIENTS
  • 1 lb ground hot Italian sausage
  • 1 tbsp garlic minced
  • 1 yellow onion chopped
  • 4 russet potato diced
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 4 cup chicken broth (32 oz)
  • water see recipe instructions
  • 1 bunch kale stems removed and torn into bite-sized pieces
  • 3/4 cup heavy whipping cream
  • 1/4 cup parmesan cheese shredded (for topping)
US Customary - Metric
INSTRUCTIONS
  1. In a large 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 opaque (no need to cook onion completely at this point). Drain grease from skillet.
  2. In a 6 quart crock pot (or bigger), 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.
  3. Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
  4. Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
  5. Cover crock pot and cook on HIGH for another 30 minutes.
  6. Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

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