Slow Cooker Zuppa Toscana Soup Recipes

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

CROCK POT ZUPPA TOSCANA

Steps:

• Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks. Add onion and garlic and cook for an additional minute.
• Drain off grease. Transfer mixture to slow cooker insert (I used a 6-quart slow cooker). Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg. Stir to combine.
• Cover and cook on high for 3-4 hours or low for 5-6 hours.
• Add heavy cream and kale and stir to combine. Cover and cook on high for an additional 30 minutes.
• Serve topped with freshly grated Parmesan, if desired.

SLOW COOKER ZUPPA TOSCANA SOUP

Steps:

• COOK MEAT: Heat a large cast iron skillet over medium-high heat. Add the sausage and let it cook without touching for 30 seconds to a minute to get a nice browning. Use a wooden spoon to break it up and continue to cook until nicely browned through. Transfer the sausage to the slow cooker or to a paper towel-lined plate to drain off grease. To the same pot, add in the diced onions. Add a drizzle of olive oil, if needed (if there wasn't a lot of grease left from the sausage). Cook, over medium high heat, stirring until softened and tender, about 4-5 minutes. Add the garlic and stir until fragrant, about 30 seconds to a minute. Add this mixture to the slow cooker.
• POTATOES: Peel and dice potatoes into 1/2 inch pieces, and then add in an even layer right to the slow cooker. Press all the ingredients into an even layer and then cover with chicken stock. If all ingredients aren't completely covered, add water until they are (up to 1 cup total).
• COOK: Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours or until potatoes are fork tender. Before the soup is finished, wash the kale and remove the leaves from the stems. Dice and pack into a measuring cup to get 2 cups total. Stir into the soup, along with the heavy cream, red pepper flakes, thyme, and seasonings to taste (I add 1/2 teaspoon salt and heaping 1/4 teaspoon pepper, add to preference, remembering bacon and Parmesan add a good amount of saltiness). Let cook for 15 more minutes and then taste and adjust any seasonings. While it's finishing cooking, cook the bacon in a skillet until it's reached desired crispiness. Drain on to a paper towel-lined plate and serve alongside the soup.
• SERVE: Serve with desired toppings: freshly grated Parmesan cheese (grate on a microplane for the best texture) and a crusty toasted baguette or bread. Sprinkle bacon on of the soup and enjoy.

CROCK POT ZUPPA TOSCANA

Steps:

• In a skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.
• In a crock pot, add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
• Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
• Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
• Cover crock pot and cook on HIGH for another 30 minutes.
• Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

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!

SLOW COOKER LOW CARB ZUPPA TOSCANA SOUP

Steps:

• Brown the ground sausage in a skillet over medium heat until done.
• Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker. Discard the grease.
• Place the oil in the same skillet and saute the onions for 3-4 minutes or until translucent.
• Add the onions, chicken or vegetable stock, cauliflower florets, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined.
• Cook on high for 4 hours or on low for 8 hours.
• Add the heavy cream and mix until combined.

CROCKPOT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large skillet and remove when crisp. Reserve the grease.
• Return skillet to medium heat and add 1 tablespoon bacon grease. Cook the Aidell's Chicken-Apple Sausage slices in bacon grease until browned on both sides, about 5-7 minutes.
• Add the onion and garlic. Cook until the onion is translucent, about 4-5 minutes, adding 1 tablespoon more of bacon grease if necessary.
• Place the potatoes in the Crockpot or slow cooker. Add the cooked onion-garlic mixture and sausage. Pour the chicken broth over and stir in crushed red pepper, lots of salt and Italian seasoning.
• Cover and cook until the potatoes are fork-tender - approximately 3 hours on high or 6 hours on low.
• Stir the coconut milk into the soup. Stir in kale to combine. Cover and cook on high until the kale is wilted but still bright green, about 15 minutes more.
• Stir in bacon, season with pepper, and serve.

DAIRY-FREE SLOW COOKER ZUPPA TOSCANA

Steps:

• Place oil in a medium-sized pan and warm over medium-high heat. Add sausage and cook until browned and crumbly, 5 to 7 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more. Transfer mixture to a slow cooker.
• Add broth, water, and potatoes to the slow cooker. Season with oregano, basil, salt, and pepper. Cover and cook on High power for 4 to 6 hours.
• Add kale to the soup in the slow cooker and let wilt slightly, about 5 minutes. Stir in coconut milk.

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.