CROCK POT ZUPPA TOSCANA
Steps:
- Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks. Add onion and garlic and cook for an additional minute.
- Drain off grease. Transfer mixture to slow cooker insert (I used a 6-quart slow cooker). Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg. Stir to combine.
- Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Add heavy cream and kale and stir to combine. Cover and cook on high for an additional 30 minutes.
- Serve topped with freshly grated Parmesan, if desired.
CROCK POT ZUPPA TOSCANA RECIPE
Crock Pot Zuppa Toscana Recipe is so tasty and the crockpot makes it simple. If you love Olive Garden's Zuppa Toscana, you are going to really enjoy this.
Provided by Eating on a Dime
Categories Soup
Time 5h45m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 563 kcal, Carbohydrate 31 g, Protein 20 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 115 mg, Sodium 1081 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CROCKPOT ZUPPA TOSCANA
This Crockpot zuppa toscana is a rich and creamy, filling soup that's absolutely bursting with flavor. It's dairy-free, Whole30, and paleo, too, with bacon, sausage, potatoes, kale, and rich coconut milk or cream. The slow cooker version of my popular Healthy Zuppa Toscana recipe!
Provided by Cheryl Malik
Categories Main Course
Time 3h20m
Number Of Ingredients 12
Steps:
- Cook the bacon in a large skillet and remove when crisp. Reserve the grease.
- Return skillet to medium heat and add 1 tablespoon bacon grease. Cook the Aidell's Chicken-Apple Sausage slices in bacon grease until browned on both sides, about 5-7 minutes.
- Add the onion and garlic. Cook until the onion is translucent, about 4-5 minutes, adding 1 tablespoon more of bacon grease if necessary.
- Place the potatoes in the Crockpot or slow cooker. Add the cooked onion-garlic mixture and sausage. Pour the chicken broth over and stir in crushed red pepper, lots of salt and Italian seasoning.
- Cover and cook until the potatoes are fork-tender - approximately 3 hours on high or 6 hours on low.
- Stir the coconut milk into the soup. Stir in kale to combine. Cover and cook on high until the kale is wilted but still bright green, about 15 minutes more.
- Stir in bacon, season with pepper, and serve.
Nutrition Facts : ServingSize 1 serving, Calories 505 kcal, Carbohydrate 31 g, Protein 18 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 55 mg, Sodium 883 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g
SLOW COOKER ZUPPA TOSCANA
Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.
Provided by Heather Stalzer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h53m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 42.3 g, Cholesterol 78.2 mg, Fat 24.8 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1275.4 mg, Sugar 2.9 g
CROCK POT ZUPPA TOSCANA
Make and share this Crock Pot Zuppa Toscana recipe from Food.com.
Provided by Michelle M.
Categories Stew
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown sausage links in a sauté pan, then slice into rings.
- Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
- Add just enough water to cover the vegetables and meat.
- Cook on high 4-5 hours (low 6-8 hours) until potatoes are soft.
- 30 minutes before serving, mix flour into half and half to remove any lumps.
- Add half and half mixture and kale to the crock pot, stir.
- Cook on high 30 minutes or until broth thickens slightly.
- Add salt, pepper, and cayenne to taste.
Nutrition Facts : Calories 532.7, Fat 29, SaturatedFat 11.2, Cholesterol 66.3, Sodium 1249.2, Carbohydrate 43.1, Fiber 4.3, Sugar 5, Protein 25.4
CROCK POT ZUPPA TOSCANA RECIPE - (4.4/5)
Provided by á-6954
Number Of Ingredients 9
Steps:
- Brown the sausage in a pan. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover and cook on High for 3 to 4 hours until potatoes are cooked and soft. Optional: Mash the potatoes a bit with a potato masher for texture. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and season to taste with salt, pepper, and any other desired spices. Serve.
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