Best Crock Pot Zuppa Toscana Recipe 445 Recipes

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!

BEST CROCK POT ZUPPA TOSCANA (OLIVE GARDEN)

Steps:

• Cook the bacon in a large pan over medium heat and reserve 1 Tbsp of grease.
• Cook the Italian sausage in the bacon grease until cooked through, this will take about 7-8 mins.
• Add the chopped onion and garlic cloves to the sausage and cook until the onion starts to soften for about 4-5 minutes.
• Drain the grease.
• Add the sausage and onion mixture to the crockpot.
• Add the diced potatoes and chicken broth. Make sure the chicken broth is completely covering the potatoes, press the potatoes down into the liquid if needed.
• Cook on high for 3-4 hours or low for 5-6 hours. The potatoes should be completely soft.
• Once the potatoes are all the way cooked through, add the kale, whipping cream and cook on high for 15-20 more mins until the kale is wilted.
• Garnish with bacon and Romano or Parmesan cheese on top.

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

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.

CROCK POT ZUPPA TOSCANA

Steps:

• brown sausage links in pan. drain grease VERY well. cut links in half lengthwise, then in 1/2 inch slices.
• Place cooked Italian sausage, chicken broth, water, garlic, potatoes, salt, pepper, and onion in slow cooker.
• Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.
• Turn the crock pot off and add the chopped kale.
• Return the lid and let sit for 5 minutes.
• Add whipping cream and serve.

CROCK POT ZUPPA TOSCANA RECIPE - (4.4/5)

Steps:

• Brown the sausage in a pan. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover and cook on High for 3 to 4 hours until potatoes are cooked and soft. Optional: Mash the potatoes a bit with a potato masher for texture. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and season to taste with salt, pepper, and any other desired spices. Serve.

ZUPPA TOSCANA (THICK)

Steps:

• 1. You can do one of two ways, Crock Pot or Dutch oven.
• 2. Brown sausage in skillet. Add garlic and onion. Saute until golden brown.
• 3. Add chicken broth, cubed potatoes, and bacon. Add just enough water to cover the vegetables and meat. If using a Crock Pot, cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
• 4. 30 minutes before serving: Mix flour into cream removing lumps. Add cream and kale to the Crock Pot; stir. Cook on high (Crock Pot) 30 minutes or stovetop on med/high (stirring constantly) until broth thickens slightly. Add salt and pepper.
• 5. Like I said, this recipe I have adapted for my family (we like thicker soups). If you prefer your soup more watery, add equal amounts of broth and water until you reach the thickness your family desires! Serve with breadsticks and enjoy!