Olive Garden Zupa Toscana
Description
A copycat recipe of Olive Garden's Zupa Toscana. A favorite for when you want something pretty low effort and cozy, perfect for treating those winter colds or heating up after a chilly night out. Feel free to add some extra seasonings or substitute out the spicy meat, as I prefer my servings to generally have a bit of kick to them. Generally lasts for up to 5 days refrigerated, it is not recommended to freeze this dish as potatoes/heavy cream/grease don't freeze well.
- Cook Time: 2-5 hrs
- Servings: 6
- Macros: Per Serving- Calories: 347 Protein: 17g Carbs: 21g Fat: 25g
Ingredients
- 4 idaho russet potatoes, skinned and diced
- 1 bunch of kale, shredded
- 1 lb of spicy italian sausage
- 4 cups of low sodium chicken broth
- 1 yellow onion, can substitute equal amount of shallots, diced
- 1 cup of heavy whipping cream
- 2 tbsp of minced garlic
- Seasonings: Salt, pepper, red pepper flakes, thyme
Instructions
- 1. Wash, skin, and dice your potatoes, set aside.
- 2. Brown and break apart the sausage on a skillet on medium heat, just enough to get the pink out (do not overcook).
- 3. Add in the onion and garlic, cooking until the onion is translucent. Drain as much of the grease as possible, as the quality of your storage of leftover will be mostly dependent on how much grease is left.
- 4. In your slow cooker, add the sausage, onion, garlic, and potatoes, along with the seasonings listed
- 5. Once all of the solid ingredients are in the slow cooker, add in the chicken broth. Add in water or more broth as necessary until all of the ingredients are submerged. Stir well until everything is combined.
- 6. Cook on LOW for 3-4 hours or on HIGH for 2 hours.
- 7. Wash and chop kale into small pieces, add this to the slow cooker along with the whipping cream, stirring until thoroughly combined.
- 8. Cook on HIGH for another 30 minutes
- 9. Garnish with parmesan cheese or parsely and serve.