Crockpot Copycat Olive Garden Zuppa Toscana Soup
Ingredients:
– 375 grams (3/4 lb) Italian sausage (I prefer chicken sausage)
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 3 cups low sodium chicken broth
– 1 1/2 lbs Russet or gold potatoes (about 4 medium), peeled and diced
– 3/4 tsp salt
– 1/4 tsp pepper
– 1 pinch of red pepper flakes (optional)
– 3/4 cup heavy cream
– 2 cups kale, chopped
– 1/4 cup Parmesan cheese, shredded
Directions:
1. In a large pan, brown the sausage with onion over medium-high (4-5 minutes). Add minced garlic and cook for 1 minute more.
2. Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to a slow cooker.
3. Cook on Low for 4-5 hours or High for about 2 hours.
4. Once potatoes are tender, stir in kale, heavy cream and shredded cheese & cook for another 20 minutes. Taste and adjust seasoning as desired.