Olive Garden Zuppa Toscana Recipe Crock Pot Copycat

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.

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

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.

OLIVE GARDEN COPYCAT ZUPPA TOSCANA

Steps:

• Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
• Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
• Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
• Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
• Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
• Check for taste and then serve.