Best Crock Pot Zuppa Toscana Olive Garden 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

BEST CROCK POT ZUPPA TOSCANA (OLIVE GARDEN)

Steps:

• Cook the bacon in a large pan over medium heat and reserve 1 Tbsp of grease.
• Cook the Italian sausage in the bacon grease until cooked through, this will take about 7-8 mins.
• Add the chopped onion and garlic cloves to the sausage and cook until the onion starts to soften for about 4-5 minutes.
• Drain the grease.
• Add the sausage and onion mixture to the crockpot.
• Add the diced potatoes and chicken broth. Make sure the chicken broth is completely covering the potatoes, press the potatoes down into the liquid if needed.
• Cook on high for 3-4 hours or low for 5-6 hours. The potatoes should be completely soft.
• Once the potatoes are all the way cooked through, add the kale, whipping cream and cook on high for 15-20 more mins until the kale is wilted.
• Garnish with bacon and Romano or Parmesan cheese on top.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.