Slow Cooker Zuppa Tuscana Soup

This Olive Garden copycat recipe is the BEST. SOUP. EVER! The slow cooker makes it easy.

Slow Cooker Zuppa Tuscana Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    lb. (about 3 links) Hot Italian sausages

  • 4 - 6

    medium russet potatoes, sliced and quartered or cubed

  • 2

    (14.5 oz) cans reduced sodium chicken broth

  • ¼

    teaspoon dried chopped garlic, or to taste

  • ¼

    teaspoon onion salt, or to taste

  • 1

    cup water, more as needed

  • After 2½ hours of cooking:

  • 1

    cup heavy whipping cream

  • 2

    tablespoons flour

  • 2

    cups fresh kale or Swiss chard, cut or torn into small pieces

  • 2

    tablespoons crumbled bacon or real bacon bits, optional

  • 1

    teaspoon salt

  • teaspoon black pepper

  • Crushed red peppers or cayenne pepper to taste, optional

  • 1

    tablespoon margarine

  • Optional Garnishes: crumbled bacon or real bacon bits, or grated Parmesan cheese

Directions

Chop unpeeled or peeled potatoes as desired. Rinse and set aside. Preheat slow cooker on HIGH. Add the chicken broth, chopped garlic, onion salt, and 1 cup water. Meanwhile, in a medium skillet, brown the sausage, breaking it up as it cooks. Drain well on several layers of paper towels. Add the cooked sausage and chopped potatoes to the slow cooker. (Add a little more water if needed to cover everything.) Cover the slow cooker and cook on HIGH setting for about 2 1/2 hours or until potatoes are tender. When potatoes are done, whisk together the heavy cream and flour until completely smooth. Pouring in a thin stream, add the mixture to the slow cooker, stirring gently to incorporate. Add the chopped kale and bacon, if using. Cover and continue to cook for about 30 minutes for soup to thicken. Season with salt, black pepper, and crushed peppers to taste. Stir in a tablespoon of margarine. Garnish if desired and serve immediately.


Nutrition

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