Name: Crockpot Zuppa Toscana
Ingredients: 6 large russet potatoes; 2 lb. ground hot Italian sausage; 1 large bunch fresh kale; 1/2 large white onion; 3 cloves garlic; chicken broth; heavy cream; 1/2 cup grated parmesan cheese; salt & pepper to taste

Crockpot Zuppa Toscana

There's nothing like a hot bowl of soup to warm you up on a cold winter day, and this Crockpot Zuppa Toscana is perfect for that. It's a creamy potato soup with Italian sausage and kale that is so hardy and delicious, you'll actually want to eat it year-round! I'm sure you've seen other Olive Garden Copycat recipes out there, but THIS one, in my opinion, is the very best.

Author: Marcy

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Ingredients

6 large russet potatoes (peeled & cut into bite size cubes)
2 lb. ground hot Italian sausage
1 large bunch fresh kale (cut bite size)
¹⁄₂ large white onion (chopped)
3 cloves garlic (minced)
32oz. chicken broth
16oz. heavy cream
¹⁄₂ cup grated parmesan cheese
salt & pepper to taste

Instructions

To make this Crockpot Zuppa Toscana

Cook sausage in a frying pan until brown. Add in chopped onion & garlic and continue frying until onion is translucent. Transfer sausage mixture into crockpot and set to Low. Add potatoes and chicken broth and continue to cook on Low for 5-6 hours. Pour in heavy cream, kale, and parmesan cheese and mix well. Season with salt and pepper, and allow to cook another 30 minutes, until kale is tender.

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Crockpot Zuppa Toscana