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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup, by , is from Our Family Favourites, 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!

Contributor:  
Contributor:  
Laura Kirkpatrick

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Italian sausages (use spicy to get that signature Olive Garden Flavour)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 cup Real bacon pieces(optional)
2 tbsp minced garlic (about 3-4 cloves)
32 oz chicken broth
1 cup kale or swiss chard, chopped
1 cup heavy whipping cream
2 tbsp flour

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

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

Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
25 Minutes
Personal Notes:
Personal Notes:
You can also cook this on the stove in a pot if you do not have a slow cooker.
This is the soup served at the Olive Garden

 

 

 

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