This recipe is liked by 1 person(s). |
Zuppa Toscana (better than Olive Garden!)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1 lb. | Italian sausages, (use spicy to get that signature Olive Garden flavor) |
4-6 | russet potatoes, chopped |
1 | onion, chopped |
1/4 c. | REAL bacon pieces, (optional) |
2 Tbsp | minced garlic, (about 3-4 cloves) |
32 oz. | chicken broth |
1 c. | kale, chopped |
Swiss chard, alternative | |
1 c. | heavy whipping cream |
2 Tbsp | flour |
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste. BEST. SOUP. EVER!!!!
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.