Slow Cooker Zuppa Toscana
You can make copycat Olive Garden Zuppa Toscana in your slow cooker. Enjoy this zesty creamy soup from the comfort of your home.
Ingredients
- 453 Grams Italian Sausage, Spicy (1 Lb.)
- 1472 Grams Russet Potatoes, chopped (4 Large Potatoes)
- 5.6 Grams Garlic, Minced (2 Teaspoons)
- 26 Grams White Onion (1/2 Cup)
- 960 Grams Chicken Broth (4 Cups)
- 100 Grams Kale, De-stemmed and Torn into Bite Sizes (1/2 Bunch)
- 240 Grams Heavy Cream (1 Cup)
- 16 Grams All-Purpose Flour (2 Tablespoons)
Optional
- 64 Grams Bacon (8 Strips)
- 6 Grams Salt (To Taste)
- 6 Grams Pepper (To Taste)
- 3 Grams Red Pepper Flakes (To Taste)
- 140 Grams Parmesan Cheese (To Taste)
Instructions
- In a skillet over medium-high heat, brown the sausage. Drain as much grease as possible and transfer to a plate.
- In the residual grease from the sausage, fry the bacon (if using) and then transfer the bacon to the same plate as the sausage. Drain all but a tablespoon of the bacon grease.
- Lightly cook the onion and garlic in the residual grease.
- Transfer the sausage, onion, and garlic to the slow cooker.
- Add potatoes and cover with chicken broth.
- Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
- In a small bowl, whisk together the cream and the flour to create a roux. Pour into slow cooker and add the kale. Stir to combine.
- Cook on high for another 30 minutes to thicken.
- Season with salt, pepper, and pepper flakes. Top with bacon and parmesan cheese to serve.
Freezer Friendly Instructions
- Label a gallon-sized freezer friendly Ziploc bag with the name, date, and cooking instructions. Set aside.
- In a skillet over medium-high heat, brown the sausage. Drain as much grease as possible and transfer to a plate.
- In the residual grease from the sausage, fry the bacon(if using) and then transfer the bacon to the same plate as the sausage. Drain all but a tablespoon of the bacon grease.
- Lightly cook the onion and garlic in the residual grease.
- Transfer the sausage, onion, and garlic to freezer bag.
- Add chopped potatoes to the bag. Seal and freeze.
- When ready to cook, thaw the bag in the fridge overnight.
- Transfer ingredients to the slow cooker, cover in chicken broth, and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
- In a small bowl, whisk together the cream and the flour to create a roux. Pour into slow cooker and add the kale. Stir to combine.
- Cook on high for another 30 minutes to thicken.
- Season with salt, pepper, and pepper flakes. Top with bacon and parmesan cheese to serve.
Notes
You don't have to use heavy cream to make Zuppa Toscana. I've made this recipe with the same amount of 2% milk and it tasted just fine, albeit it lacked some of the creamy texture.
You also don't have to use bacon strips if you're scrapped for time. I've used bacon crumbles and they turned out great. Feel free to toss the bacon crumbles into the crockpot and let them cook alongside everything else, or just save them to top your soup later.