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Slow Cooker Zuppa Toscana (Copycat) Recipe

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This recipe for Slow Cooker Zuppa Toscana (Copycat) is from Garivay Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 lb. sausage
• 16 oz. can chicken broth
• 1 quart water (4 cups)
• 2 garlic cloves , minced
• 2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
• 1 large onion , chopped
• 1/4 c. bacon bits (optional)
• 2 c. kale or swiss chard , chopped
• 1 c. heavy whipping cream
Directions:
Directions:


One of my favorite recipes, Slow Cooker Zuppa Toscana, is a family favorite.  It’s one of those WOW dishes that when you serve it, people cannot believe YOU made it!  Note: I’ve used link or crumbled sausage, it really depends on your preference.  They will both add flavor and great texture to the soup. Enjoy this as a main dish or a starter.
1. Brown the sausage in a skillet over medium-high heat until no longer pink.
2. Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.
3. Cover & Crock on High for 3-4 hours until potatoes are cooked and soft.
4. Optional: Mash the potatoes a bit with a potato masher for texture.
5. Turn the slow cooker off and add the kale.
6. Return the lid and let sit for 5 minutes.
7. Stir in whipping cream and serve.
NOTE: If you are adding bacon, you can also fry 5 strips of bacon crisp, drain on paper towel and crumble when adding to the soup. (I made it this way because I didn’t have bacon bits) YUM

 

 

 

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