Better than Olive Garden- Zuppa Toscana


  • Ingredients

  • 1 pound(s) Italian Sausage (spicy)
  • 4-6 Russet Potatoes :bite sized cubes
  • Onion :minced
  • 1/4 cup(s) REAL bacon pieces
  • 2 tablespoon(s) Garlic :minced
  • 32 ounce(s) Chicken Broth
  • 1/2 bunch(es) Kale (or Swiss Chard) :destem & cut/torn into bite sized pieces
  • 1 cup(s) Heavy Whipping Cream
  • 2 tablespoon(s) Flour


Prep Time: 
Cook Time: 

  1. 1. Brown sausage links in a sauté pan.
  2. 2. Cut links in half lengthwise, then cut slices.
  3. 3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
  4. Add just enough water to cover the vegetables and meat.
  5. 4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

  6. 30 minutes before serving:
  7. 5. Mix flour into cream removing lumps.
  8. 6. Add cream and kale and bacon to the crock pot, stir.
  9. 7. Cook on high 30 minutes or until broth thickens slightly.
  10. 8. Add salt, pepper, and cayenne to taste.





TA-DA!!! I made this soup today and I am pretty proud if I do say so myself. I was surprised how easy this soup is to make compared to the vegetarian curry I made the other day. One of my New Years resolutions is to cook more! Meal plan so that we don't eat out so much. But I followed this recipe and had to share! It's so yummy!!! 


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© The Swenson Series
Maira Gall