Best 4 Crock Pot Zuppa Toscana Soup Recipes

CROCK POT ZUPPA TOSCANA RECIPE

Steps:

• Brown the ground sausage in a large skillet and drain off any remaining fat from the pan.
• Add the ground sausage to the slow cooker. I
• Place in the minced garlic, onion, potato, salt, pepper, and broth.
• Stir to combine.
• Cook on low for 5-6 hours on low or on high for 2.5-3 hours until the potatoes are cooked through.
• Stir in the whipping cream and the chopped kale. Cover and cook on low for 30 minutes or on high for 15 minutes until the kale is cooked through.
• Stir and serve.
• Top with parmesan cheese when serving and enjoy!

OLIVE GARDEN ZUPPA TOSCANA RECIPE {CROCK POT COPYCAT}

Steps:

• Cook your sausage in a large skillet and brown over medium heat
• Drain and set aside
• Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent.
• Place sausage, onions, bacon and garlic in your 6 quart crock pot along with broth and potatoes.
• Cook on low for 4-6 hours
• Add your kale and whipping cream to your crock pot and stir before serving

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.