I don’t know about you guys but all this rain has got me craving soup! I just love soup. I love that there are so many flavor combos. I love that I can convince myself to eat more veggies through soup. I love that it is easy to make with whatever you have. I love that is just instantly screams comfort and can make the coldest gloomiest days warm. But what kind of soup shall we make today? I decided to get back to my Italian roots and got inspired by the Olive Garden Zuppa Toscana soup (personal fave!) to make a crock pot version. If you are wanting to keep this vegetarian simply omit the meat and chicken stock and maybe bulk up on some more veggies.
First cook your sausage and bacon in a large skillet and brown over medium heat…then add your other ingredients, except for whipping cream and kale, to the crock pot together. Cook on low for 4 to 6 hrs.
Before serving, add your kale and whipping cream…
Stay cozy zesters!
Go back to your Italian roots and get inspired by Olive Garden's Zuppa Toscana soup to make this crock pot version! To keep this vegetarian, feel free to omit the meat and chicken stock while maybe bulking up on more veggies.
- 1 lb ground pork sausage
- 3/4 cup onion, diced
- 1 1/4 tsp garlic, minced
- 4 cups chicken broth
- 1 cup potatoes, cut into bite size pieces
- 2 cups kale, thinly sliced
- 3/4 cup whipping cream
First cook your sausage and bacon in a large skillet and brown over medium heat...then add your other ingredients, except for whipping cream and kale, to the crock pot together.
Cook on low for 4 to 6 hrs.
Before serving, add your kale and whipping cream. Then indulge in this creamy Italian soup!